Beef and Eggplant Bake With Polenta Crust

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
  • Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
  • Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
  • 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.
  • Preheat oven to moderate heat (180°C)(350°F).
  • Cook eggplant on heated oiled grill plate until just browned.
  • 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.
  • 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.
  • Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
  • Stand 10 minutes before serving.
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