Beef and eggplant bake with polenta crust
Ingredients
- 2 medium eggplants (600g), sliced thickly
- 2 tablespoon coarse cooking (kosher) salt
- 1 tablespoon olive oil
- 1 medium brown onion (150g), chopped coarsely
- 1 medium red capsicum (bell pepper) (200g), chopped coarsely
- 1 clove garlic, crushed
- 500 gram (1 pound) minced (ground) beef
- 2 tablespoon tomato paste
- 1/2 cup (125ml) dry red wine
- 400 gram (12½ ounces) canned whole tomatoes
- 1 cup firmly packed fresh basil leaves
- 1 tablespoon fresh oregano leaves
- 2 cup (500ml) chicken stock
- 2 cup (500ml) milk
- 1 cup (170g) polenta
- 1 1/2 cup (150g) coarsely grated mozzarella cheese
Instructions
Beef and eggplant bake with polenta crust serves 6 original recipe by womensweeklyfood.com.au.
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