Ingredients
Method
1.Place eggplant in colander, sprinkle all over with salt; stand 30 minutes. Rinse eggplant; drain on absorbent paper.
2.Meanwhile, heat oil in medium frying pan; cook onion, capsicum and garlic, stirring, until onion softens. Add beef; cook, stirring, until meat changes colour. Add paste; cook, stirring, 2 minutes. Add wine; cook, stirring, 5 minutes. Add undrained tomatoes; bring to the boil.
3.Reduce heat; simmer, uncovered, stirring occasionally, about 15 minutes or until liquid is almost evaporated. Chop about a quarter of the basil leaves coarsely; stir into sauce with oregano.
4.Preheat oven to 200°C/400°F.
5.Cook eggplant on heated oiled grill plate (or grill or barbecue) until just browned.
6.Meanwhile, combine stock and milk in medium saucepan; bring to the boil. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring constantly, about 10 minutes or until polenta thickens.
7.Arrange half the eggplant in a shallow 3-litre (12-cup) baking dish; top with half the mince mixture. Top with remaining eggplant then remaining beef mixture and remaining basil. Spread polenta over basil; sprinkle with cheese. Bake about 20 minutes or until top is browned lightly. Stand 10 minutes before serving with a mixed green salad.
