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Brandy and I are pleased to announce that we made a blog site specifically for All Through the Year Cheer!  Head on over to All Through the Year Cheer later today because Brandy’s announcing our Thanksgiving event!


You’ve probably noticed the new All Through the Year Cheer button on my right sidebar, which is linked directly to the new blog.  If you want, you can grab our new button…just go to All Through the Year Cheer, click on the tab at the top called “Grab Our Button,” and it will tell you exactly what to do.


Now for the eggplant stew!  Eggplant happens to be one of my favorite veggies, but unfortunately hubby hates it, so I made lamb for him and this for me…it worked out well since I don’t really care for lamb!  For this stew, I find that roasting the eggplant helps to reduce the bitter flavor, so that there’s no need to pre-salt, let it sit, and then wring out the eggplant, like I would normally do.  Also, roasting the eggplant greatly reduces the amount of oil used to cook the eggplant, since eggplant is very sponge-like and will absorb basically any amount of oil you give it.  To me, eggplant is very meaty both in flavor and texture, and paired with garbanzo beans and other veggies this was a hearty, filling meal.  (And as a bonus, it freezes very well!)

img_0946-small1Polenta Substitutions:  If you don’t want to use polenta, you could serve your stew over anything you like.  Here’s a few ideas:  couscous, rice (brown or white), mashed potatoes, egg noodles, or pasta. 

Roasted Eggplant & Garbanzo Bean Stew Over Polenta


(Yield:  About 6 servings)



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



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


For the stew:  Preheat the oven to 450F.  Toss the eggplant with 1 ½ TB oil and a dash of salt and pepper, then roast until tender and light golden brown (about 20 minutes), stirring halfway through cooking.  In a medium pot, heat the remaining 1 TB oil over medium heat; add the onion, carrot, green pepper, thyme, and oregano and sauté about 10 minutes, until the veggies are slightly softened.  Add the garlic and sauté another minute, then add the vinegar and sauté another minute.  Add the tomatoes (with their juices), roasted eggplant, tomato paste, and ½ c water; bring the stew up to a simmer and let it cook for about 15 minutes (covered).  Add the parsley, basil, and beans and cook another 1-2 minutes until the beans are warmed.  Season to taste with salt and pepper before serving.


For the polenta:  In a separate pot, bring the milk and 1 ½ c water up to a boil over medium-high heat.  Very slowly whisk in the cornmeal, then turn the heat down to medium-low and cook (stirring constantly) until thickened (I used yellow cornmeal and this took about 3-5 minutes).  Once thickened, turn off the heat and whisk in the butter, cheese, and herbs.  Season to taste with salt and pepper.



Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. This looks so amazing~I love every aspect of it: that it’s vegetarian, healthy, unique, and gorgeous. I grew up hating eggplant but made an eggplant pizza this summer that changed my mind–I would love to try this!

  2. WHAT?! There are people who actually don’t like polenta? That’s scandalous! Besides, this dish looks So good and comforting, that I’ll bet people who have a prejudice against polenta will be dying to try it too!

  3. A wonderful dish! I would love to have a bowl of it :)

  4. Not only does this sound delicious, it looks absolutely amazing! What could be more representative of a fall dish…look at the amazing Fall colors!

    Love your new site!

  5. I could just dive right into that dish Faith. It looks so welcoming with all of the colours and textures. And he hates eggplant? No way! :o

  6. this looks FABULOUS! i also loved the round-up of all those fall goodies. mmmmm!

  7. thanx for the tip on roasting the eggplant.. love this delicious stew!! faith ye guys doing a great job in all through the year cheer! hehe. interesting blog!

  8. Natasha - 5 Star Foodie says:

    The eggplant stew sounds terrific with polenta! Very nice!

  9. I really like eggplant- don’t have nearly enough recipes to try like this one. Like the little bit of basalmic vinegar in the recipe. Perfect over polenta too!

  10. This looks incredible! Such flavor! I’ve really come to love eggplant – and garbanzos! I bet it was wonderful with the contrast from the polenta.

  11. Gorgeous meal! The polenta looks extremely creamy and smooth!!

  12. I wonder if this would work well with zucchini? I don’t like eggplant either, but this sounds great otherwise!! ;)

  13. I am a huge fan of eggplant! I love how your recipe is so unique and it looks fabulous! My local farm market closed for the season yesterday – no more fresh picked, $1 dollar eggplants until next year :(

  14. Wow this looks awesome! I love the idea of a stew served over polenta. I bet it is nice and creamy. I will have to give roasting eggplant a try…maybe I will like it better :) Delicious…as always ;)

  15. Heavenly Housewife says:

    This looks so wonderful, and its great if you have to cook for a vegetarian.

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