Recipes: Savory Soups & Stews

the recipes

november 2002

Savory Soups & Stews

Eggplant Ragout with Polenta

(makes 6 servings)

3	small globe eggplants
	kosher salt
1	tablespoon olive oil
1	onion, sliced
1	red bell pepper, seeded and chopped
1	pound Roma tomatoes, chopped
6	ounces baby portobello mushrooms, quartered
1 1/2	tablespoons fresh lemon juice
1	teaspoon sugar substitute like Splenda
1	tablespoon tomato paste
1/3	cup chopped fresh basil
1/3	cup chopped flat leaf parsley
6	pitted black brine cured olives, quartered
1	tablespoon capers, rinsed well
	Freshly ground pepper
Polenta:
	Cooking spray
3	cups water
1	cup instant polenta
1/4	cup grated Parmesan Cheese
	freshly grated pepper

Peel and slice the eggplant into 3/4 inch slices. Place in a colander and sprinkle lightly with kosher salt. Allow to drain for 1/2 hour. Wipe all moisture and salt off of the slices and dice into bite size pieces.
Heat the oil in a large non stick pot. Sauté the onion, until transparent. Add the eggplant, bell pepper, tomatoes and mushrooms. Cook covered for 8-10 minutes over medium low heat until the vegetables begin to soften. Add the lemon juice, sugar substitute, tomato paste, and herbs. Uncover and simmer until the vegetables are cooked through. Add the olives and capers. Taste for seasoning and add pepper as needed.
While the ragout is simmering, coat a 9-inch round cake pan with cooking spray. Bring water to a boil in a deep pot. Add the polenta and simmering. Stir frequently for 5 minutes. Remove from the heat and stir in the cheese and pepper.
Pour the polenta in the prepared pan and even out with a spatula.
To serve, cut the polenta into 12 pieces. Place 2 pieces on a plate and spoon the ragout over the polenta.

Per serving:	189 calories (26% calories from fat), 6 g protein, 6 g total fat (1.4 g saturated fat), 31 g carbohydrate, 6 g dietary fiber, 3 mg cholesterol, 220 mg sodium, 637 mg potassium
Diabetic exchanges:	2 carbohydrate (1 bread/starch), 3 vegetable), 1 fat

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