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Roasted Eggplant & Garbanzo Bean Stew Over Polenta
anediblemosaic has cooked this
Dinner
- Stew:
- 1 medium-large eggplant, cut into cubes
- 2 ½ TB olive oil, divided
- 1 medium onion, chopped
- 2 medium carrots, chopped
- ½ green pepper, chopped
- 2-4 cloves garlic, minced
- 1 TB balsamic vinegar
- 1 (14.5 oz) can diced tomatoes (with their juices)
- 1 TB tomato paste
- ¼ c fresh chopped parsley
- 2 tsp fresh minced thyme
- ¼ tsp dried oregano
- 1 can garbanzo beans (or any beans you like), rinsed and drained
- Salt and pepper
- Polenta:
- 1 ½ c low-fat milk
- ¾ c yellow cornmeal or polenta
- 1 ½ TB butter
- 1 ½ oz fresh grated Parmesan cheese
- 3 TB fresh chopped parsley
- 1 sprig fresh minced thyme
- Salt and pepper
