Cheesy polenta with vegetable ragù

• 300 g eggplant, cut into pieces (3 cm)
• sea salt, to sprinkle

Polenta

• 80 g Gruyère cheese, cut into pieces
• 80 g Parmesan, cut into pieces (3 cm)
• 1 garlic clove
• 2 tsp Vegetable stock paste (see Tip)
• 900 g water
• 200 g polenta
• 90 g unsalted butter, cut into pieces

Vegetable ragù

• 1 carrot, cut into pieces
• 1 celery stalk, cut into pieces
• 2 - 3 garlic cloves
• 180 g red onion, halved
• 20 g extra virgin olive oil
• 100 g red wine
• 2 tsp dried rosemary
• 1 tsp Vegetable stock paste (see Tip)
• 1 tsp sea salt
• ½ tsp ground black pepper
• 1 red capsicum, deseeded and cut into pieces
• 1 zucchini, medium and cut into pieces
• 2 Roma tomatoes, cut into quarters and deseeded