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)

Method

• Step 1 Heat the oil in a large heavy-based frying pan over medium-low heat. Add the onion and basil stems. Cook, stirring, for 3 minutes or until softened. Add the eggplant, capsicum and garlic and cook, stirring occasionally, for 10 minutes or until just soft.
• Step 2 Add the passata, tomatoes, sugar and vinegar. Cook, covered, stirring occasionally, for 30 minutes or until vegetables are tender. Season.
• Step 3 Meanwhile, heat a chargrill pan on medium-high. Spray the polenta slices with olive oil and season. Cook, turning, for 6 minutes or until lightly charred.
• Step 4 Stir half the basil leaves into the ragu. Divide the polenta among plates. Top with ragu. Sprinkle with the pecorino and the remaining basil leaves. Drizzle with oil, if using.