I made this recipe up to pack in with the Dinners for Dad. He loves eggplant, and grows some beautiful ones in his garden. I love serving ragouts over polenta ( here and here ), I've made a few others, but I thought dad would like eggplant the best. I ate a few bites of this and it was great!
Eggplant and Cannelini Ragout
over Herbed Polenta
Ragout: 1 tbsp. EVOO 1 yellow onion, diced 3 garlic cloves, minced 1 large eggplant, diced 1 spring of rosemary 1 15oz. can diced tomatoes 1/2 c. dry red wine 1 15 oz. can cannelini beans, drained salt and pepper
Polenta: 2 c. vegetable stock 1 c. skim milk 1 c. polenta 1 tbsp. fresh minced herbs salt and pepper
Heat a large skillet over medium, add EVOO. Saute' onions and garlic for 3-4 minutes, or until softened. Add eggplant, season with salt and pepper. Sautee for 5 more minutes. Turn heat to high, add wine, reduce. Turn heat to low, add tomatoes, rosemary and beans. Stir gently to combine.
Heat a stockpot over medium-high. Add stock and milk. Bring to a simmer. Sprinkle in polenta, whisking as you add it. Turn heat to low, cover and stir every 2-3 minutes. Cook for 20 minutes, add herbs, salt and pepper.