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.
Provided by lasagna-o-holic
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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°C)(350°F).
- 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.
Nutrition Facts : Calories 583, Fat 13.9, SaturatedFat 6.3, Cholesterol 35.9, Sodium 2740.5, Carbohydrate 98.4, Fiber 10.7, Sugar 50.6, Protein 16.1
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