for 2 person

Ragout

	olive oil, for frying
1	onion, finely chopped
1	garlic clove, finely chopped
1	aubergine, cut into cubes
1 tsp	salt
300 g	minced meat (beef)
2 tbsp	tomato puree
1 dl	water

Polenta

6 dl	vegetable bouillon
70 g	fine polenta
40 g	grated Parmesan

How it's done

Ragout

Heat the oil in a non-stick frying pan. Briefly fry the onion and garlic. Add the aubergine, season with salt, stir fry for approx. 5 mins. Add the meat and stir fry for a further 5 mins. Reduce the heat, add the tomato puree and cook briefly. Pour in the water, simmer the ragout for approx. 5 mins.

Polenta

Bring the stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the cheese. Serve the polenta with the ragout.

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