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Beef and Eggplant Bake With Polenta Crust

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“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:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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