Green Caponata with Sweet Creamy Polenta – Rachael Ray

Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 2 small or medium eggplants, peeled and cut into 1-inch dice
• 2 cubanelle peppers, chopped
• 4-6 celery heart ribs with tops, chopped
• 2 medium size onions, or 1 large onion, chopped
• 4 large garlic cloves, grated or chopped
• 1 cup golden raisins
• 3/4 cup green Sicilian pitted olives, chopped
• 1/4 cup white balsamic vinegar
• 1 1/2 cups chicken stock
• 1 1/2 cups milk
• 1 cup quick-cooking polenta
• 2 tablespoons honey
• 2 tablespoons butter
• 1/2 cup flat leaf parsley, chopped
• 20 basil leaves, chopped
• 1 cup slivered almonds, toasted