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Key ingredients for the eggplant stew and feta polenta:
- Eggplant
- Tomatoes
- Onions
- Garlic
- Spices
- Feta Polenta
Step-by-step instructions:
- Start by peeling and slicing the eggplant into 1-inch cubes.
- In a large pot or Dutch oven, sauté the eggplant in olive oil over medium heat until it is browned.
- Add the tomatoes, onions, garlic, and spices, and stir well.
- Cover the pot and simmer for 30 minutes, or until the vegetables are tender.
- To make the feta polenta, cook the polenta according to the package directions.
- Stir in the feta cheese and serve immediately.
- Enjoy your eggplant stew!
Tips and tricks: If you want a creamier stew, you can add a cup of tomato sauce or crushed tomatoes to the pot. You can also top the dish with fresh herbs like parsley or basil before serving.
Conclusion:
Eggplant stew and feta polenta is a hearty and comforting dish that is perfect for colder weather. This dish is easy to make and can be customized to your liking. Give it a try the next time you’re looking for a cosy meal.
