Eggplant Bolognese With Polenta Scones

• 2 tablespoons olive oil
• 2 eggplant cut into 1/4 inch cubes
• 1 finely chopped onion
• 1 carrot finely chopped
• 1 celery stalk finely chopped
• 16 ounces tomato sauce
• 1/2 cup water
• salad leaves to serve
• scones Polenta
• 1/2 cup instant polenta
• 1/2 cup self raising flour plus 2 tablespoons extra
• 2/3 cup sour cream
• 1 large egg
• 1 tablespoon milk
• 1/2 cup chedder cheese shredded

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, onion, carrot, tomato sauce, water, salad, scones polenta, instant polenta, flour, sour cream, egg, milk, chedder cheese

Taken from www.yummly.com/recipe/Eggplant-Bolognese-with-Polenta-Scones-1401272 (may not work)