• 

  eggplant cut into pieces (3 cm)

  300 g
• 

  sea salt to sprinkle

Polenta

• 

  Gruyère cheese cut into pieces

  80 g
• 

  Parmesan cut into pieces (3 cm)

  80 g
• 

  garlic clove

  1
• 

  Vegetable stock paste (see Tip)

  2 tsp
• 

  water

  900 g
• 

  polenta

  200 g
• 

  unsalted butter cut into pieces

  90 g

Vegetable ragù

• 

  carrot cut into pieces

  1
• 

  celery stalk cut into pieces

  1
• 

  garlic cloves

  2 - 3
• 

  red onion halved

  180 g
• 

  extra virgin olive oil

  20 g
• 

  red wine

  100 g
• 

  dried rosemary

  2 tsp
• 

  Vegetable stock paste (see Tip)

  1 tsp
• 

  sea salt

  1 tsp
• 

  ground black pepper

  ½ tsp
• 

  red capsicum deseeded and cut into pieces

  1
• 

  zucchini medium and cut into pieces

  1
• 

  Roma tomatoes cut into quarters and deseeded

  2