Beef And Eggplant Bake With Polenta Crust - cooking recipe

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

Preparation

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\u00b0C)(350\u00b0F).
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.