Eggplant Bolognese With Polenta Scones

• 2 tbsp olive oil
• 2 None eggplant, cut into 1/4 inch cubes
• 1 None finely chopped onion
• 1 None finely chopped carrot
• 1 None celery stalk, finely chopped
• 1 (16 oz jar) tomato sauce
• 1/2 cup water
• None None salad leaves, to serve
• None None Polenta Scones
• 1/2 cup instant polenta
• 1/2 cup self-raising flour plus 2 tablespoons extra
• 2/3 cup sour cream
• 1 large egg
• 1 tbsp milk
• 1/2 cup shredded chedder cheese

1. Preheat oven to 42Fu0b0F.
2. In a large Dutch oven, heat oil on medium. Saute eggplant, onion, carrot and celery 8-10 minutes, stirring occasionally, until onion and eggplant are tender.
3. Add sauce and water. Bring to simmer. Reduce heat to low. Cook, covered, 8-10 minutes, until slightly reduced. Season.
4. To make the polenta scones, stir polenta and flour together in a bowl . Make a well in center. In a small bowl, whisk sour cream, egg and milk together. Add to dry ingredients, stirring to just combine. Scoop heaped tablespoons over eggplant sauce. Bake the whole dish for 10 minutes. Sprinkle cheese over scones. Bake a further 4-5 minutes, until cheese melts. Serve with salad.

olive oil, eggplant, onion, carrot, celery stalk, tomato sauce, water, salad leaves, instant polenta, flour, sour cream, egg, milk, shredded chedder cheese

Taken from recipes-plus.com/api/v2.0/recipes/28437 (may not work)