Sicilian Vegetable Stew

with Polenta

  • Spicy
  • Vegetarian
  • Low Calorie
  • Italian

A simple Sicilian-style tomato stew served with creamy polenta. A simple and flavourful meal that comes together in no time.

Nutrition Per Portion

  • 498 Calories | 
  • 82.5g Carbohydrates | 
  • 14.5g Fat | 
  • 9.6g Fibre | 
  • 12g Protein | 
  • 13.3g Sugar
  • 0.0 min

    Bring a saucepan of water to the boil. Add the stock and stir to dissolve.

  • 1.0 min

    Peel and finely chop the red onion and butternut squash.

  • 3.5 min

    Finely chop the celery and fresh parsley.

  • 5.0 min

    Remove the fronds from the fennel and then finely slice.

  • 6.0 min

    Halve and then juice the lemon, reserving the correct amount of juice.

  • 7.0 min

    Roughly chop the tomato and thickly slice the aubergine.

  • 9.0 min

    Reserve half of the stock for the polenta and the remaining half for the stew. Place the stock for the polenta back on the heat.

  • 10.0 min

    Heat the oil in a large saucepan over medium-high heat.

  • 11.0 min

    Add the butternut squash to the pan and cook until the butternut squash is easily pierced with a fork.

  • 15.0 min

    Add the onion, celery and fennel to the pan and cook until the onion and fennel soften.

  • 20.0 min

    Gradually pour the polenta into the stock, stirring constantly, and cook until the polenta begins to thicken.

  • 21.0 min

    When the polenta thickens, lower the heat and cook for 1-2 mins stirring occasionally.

  • 22.0 min

    Add the aubergine to the pan and cook until browned slightly.

  • 24.0 min

    Add the stock, plum tomatoes, red chilli flakes [to taste] and dried basil.

  • 25.0 min

    Crush the tomatoes using the back of a wooden spoon.

  • 26.0 min

    Stir in the lemon juice to taste and season with salt and pepper.

  • 27.0 min

    Stir in the previously chopped tomato. Cook until the aubergine is tender.

  • 29.0 min

    Stir through the parsley.

  • 30.0 min

    Distribute the polenta among the serving bowls.

  • 31.0 min

    Distribute the stew among the serving bowls and serve.

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  • Ingredients

    Tomatoes, chopped

    Dried Basil


    Lemon, juiced

    Fresh Parsley, finely chopped

    Aubergine, chopped

    Butternut Squash, finely chopped

    Plum Tomatoes (Tinned)

    Vegetable Stock

    Olive Oil

    Dried Chilli Flakes

    Fennel, thinly sliced

    Celery, finely chopped

    Red Onion, finely chopped

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