Cheesy Polenta with Ratatouille and Tofu

Dice eggplant and onion. Finely chop garlic. Roughly chop capsicum.

Heat olive oil in a frypan over medium high heat. Add onion, garlic and Italian seasoning and cook for 5 minutes or until onion is softened. Add eggplant and cook for a further 5 minutes or until soft.

Place tomato passata and capsicum in a blender with ½ of the stock cube and blend until completely smooth.

Add tomato paste to eggplant and stir to coat. Add tomato and capsicum sauce and mix to combine. Cook, stirring occasionally to prevent eggplant from sticking, for 15 minutes or until eggplant is completely softened.

Meanwhile, place remaining stock cube and 375ml (1½ cups) water in a saucepan over medium heat and bring to the boil. Once boiling, pour in polenta in a steady stream and whisk for 1 minute. Remove from heat. Add ½ teaspoon salt, butter, tofu and feta, whisking to break up tofu and disperse through polenta. If you find the polenta is a little thick, add 30ml (1½ tablespoons) warm water.

Season polenta and divide between plates. Top with ratatouille to serve.