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Eggplant ragu with grilled polenta
Ingredients
- 60ml (1⁄4 cup) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 1 small red onion, finely chopped
- 1⁄2 bunch fresh basil, leaves separated, stems finely chopped
- 500g eggplant, cut into 3cm pieces
- 2 red capsicums, deseeded, cut into 3cm pieces
- 4 garlic cloves, thinly sliced
- 400g passata
- 400g can baby cherry tomatoes
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 600g ready-polenta, cut into eight 2cm thick slices
- Shaved pecorino (or vegetarian hard cheese), to serve
- Extra virgin olive oil, extra, to drizzle (optional)
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