Beef And Eggplant Bake With Polenta Crust

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.