Mediterranean Eggplant and Zucchini Stew with Creamy Polenta

Vegan MoFo Recipe #3

Mediterranean Eggplant and Zucchini Stew 

2 large eggplant, or 4 small, cut into cubed bite size pieces

2 tsp of salt, more to taste

2 tbsp coconut oil
1 1/2 onion, chopped
1 tsp sweet paprika
1/2 tsp turmeric
1/2 tsp coriander powder
2 garlic cloves
1/4 cup white wine
3 zucchini, sliced into large pieces
2 bell pepper, chopped
2 cups water, or vegetable stock
1/2 lemon juiced
1 tbsp olive oil
1 tbsp parsley
Fresh crushed pepper

Directions:

1. In a large bowl add eggplants and stir in a 2 tsp of salt.

2. Heat up coconut oil, then stir in onion and cook till clear.  Add spices and garlic and cook until fragrant, about a minute or two.  Add wine a cook until half has evaporated.

3.  Add zucchini (remember to keep the pieces quite large), pepper, and salted eggplant.  Cook for 5 minutes stirring frequently. Add vegetable stock or water and cook on low for about 30-35 minutes.  Check frequently.  Adjust seasoning and serve on top of creamy polenta.

Creamy Polenta

3 cups vegetable stock
1 cup polenta
1 cup almond milk
*** 4 tbsp feta cheese, if you want it more creamy and are not vegan



Directions:

1. Boil vegetable stock.  Add polenta and stir frequently.

2. Once the liquid has evaporated add almond milk 1/2 a cup at time.  Stir frequently until polenta is creamy, about 35 minutes.

3. If using, stir in feta cheese at the end.