Name: Aubergine & Polenta Bake
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: FOR THE AUBERGINE AND SAUCE; 2 aubergines; 4 tbsp olive oil; Salt and freshly ground black pepper; 1 small onion; 2 garlic cloves; A bunch of basil; 400g tinned chopped tomatoes; 1 tsp sugar; FOR THE POLENTA; 200g polenta; 800ml vegetable stock; 1 sprig of rosemary; FOR THE TOPPING; 30g vegan hard cheese; 125g vegan mozzarella

VMG Recipes