1 Bring stock to boil in a saucepan. Reduce heat to low. Add polenta. Cook, stirring, for 5 minutes.
2 Grease and line a 24cm springform pan with one large piece of baking paper. Pour in polenta. Cool.
3 Cook eggplant and zucchini on an oiled grill pan until charred.
4 Spread ¼ cup of pesto over polenta. Top with a layer of eggplant, ¼ cup pesto, zucchini, capsicum and cheese.
5 Cook in a moderate oven (180C) for 25 minutes. Stand 15 minutes. Remove from pan.6 Serve in wedges with salad leaves and remaining pesto.
Copyright © 2013 Yahoo!7
All rights reserved.