Sicilian Vegetable Stew with Polenta

Prepare the vegetable stock by dissolving one cube in 450-500ml of boiling water. Stir until dissolved and reserve 280ml per person for the recipe.

Chop the red onion, celery, fennel into fine pieces, and chop the aubergine and butternut squash into chunks. Set aside.

Heat olive oil in a large pot over medium heat. Add the chopped onions, celery, fennel, and a pinch of chili flakes. Saute until the onions are translucent.

Add the chopped aubergine and butternut squash to the pot. Cook for 10 minutes, stirring occasionally.

Pour the tinned plum tomatoes and the reserved vegetable stock into the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

In a separate pot, bring water or remaining vegetable stock to a boil. Gradually stir in the polenta, reduce heat to low, and cook, stirring constantly, until the polenta is thick and creamy, about 20-30 minutes. Adjust consistency with additional water or stock if needed.

Season the stew with dried basil, salt, and pepper to taste. Add lemon juice and half of the chopped parsley, stirring well.

Serve the stew hot over the cooked polenta. Garnish with the remaining chopped parsley.