Eggplant Stew with Honey and Golden Raisin Polenta

Ingredients

• 1-ounce dried porcini mushrooms, coarsely chopped
• 1 quart chicken stock, divided
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 red onion, chopped, chopped into bite sized pieces
• 1 large carrot, peeled and thinly sliced
• 3 to 4 celery stalks, cut into bite sized pieces
• 2 cubanelle peppers, chopped
• 1 red bell pepper, seeded and chopped into bite sized pieces
• 2 eggplants, peeled of half the skin, cut into bite-sized cubes
• 1 bay leaf
• Salt and pepper
• 2 tablespoons aged balsamic vinegar
• 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
• 1 cup milk
• Handful golen raisins
• 2 sprigs rosemary, leaves stripped and finely chopped
• 1 cup quick cooking polenta-
• 3 tablespoons honey
• 2 tablespoons butter
• 1/2 cup grated Parmigiano-Reggiano or Romano

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