Sicilian Lamb Patties Braised with Eggplant Peppers and Tomatoes

Ingredients

• 1 /2 cup fresh breadcrumbs (from crustless French bread ground in processor)
• 1 /4 cup water
• 1 1/4 pounds ground lamb
• 1 /2 cup finely grated pecorino cheese
• 1 large egg, beaten to blend
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon coarse kosher salt
• 1 /2 teaspoon freshly ground black pepper
• 1 /8 teaspoon ground cinnamon
• large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
• 6 tablespoons extra-virgin olive oil, divided
• Coarse kosher salt
• 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
• 1 cup finely chopped onion
• 1 1/3 cups dry white wine
• 3 large garlic cloves, minced
• 2 cups chopped seeded peeled red heirloom tomatoes
• 2 teaspoons chopped fresh marjoram
• 4 cups water
• 1 teaspoon salt
• 1 cup polenta (coarse cornmeal)*
• Grated pecorino cheese

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