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. ---------------------------------------------------------------------------
Nutrition
Ingredients
