Beef and Eggplant Bake With Polenta Crust

This looks so yummy I just have to cook it and share it with everyone. I just love winter food like this! Best served with a green salad.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  medium eggplants, sliced thickly (600g)
• 2  tablespoons  coarse cooking salt
• 1  tablespoon olive oil
• 1  medium  brown onion, chopped coarsely
• 1  medium red capsicum, chopped coarsely
• 1  garlic clove, crushed
• 500  g  mincemeat
• 2  tablespoons tomato paste
• 1⁄2 cup dry red wine (125ml)
• 400  g whole tomatoes
• 1  cup  firmly packed fresh basil
• 1  tablespoon fresh oregano
• 2  cups  chicken stock
• 2  cups milk
• 1  cup polenta
• 1 1⁄2 cups  grated mozzarella cheese

Directions

1. Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
2. Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
3. Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
4. Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
5. Preheat oven to moderate heat (180°C)(350°F).
6. Cook eggplant on heated oiled grill plate until just browned.
7. Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
8. Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
9. Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
10. Stand 10 minutes before serving.