Roast tomatoes and aubergines with polenta, cheese and sourdough

Name: Roast tomatoes and aubergines with polenta, cheese and sourdough
Ingredients: 1kg ripe mixed heritage tomatoes, halved or quartered if large; 2 aubergines, sliced into 2-3cm thick rounds; 4 garlic cloves, sliced; 2 tbsp small capers, rinsed and drained; 2 tsp fennel seeds, lightly crushed; Pinch chilli flakes; 2-3 fresh rosemary sprigs, leaves picked; 4 tbsp extra-virgin olive oil, plus extra for drizzling; 8 sourdough slices; Small handful fresh basil leaves; Small handful fresh parsley leaves; For the polenta; 400ml whole milk; 400ml good-quality vegetable stock, preferably fresh; 125g quick-cook polenta; 75g hard sheep’s cheese, such as pecorino, finely grated (or a vegetarian alternative); 25g butter

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Chunky, rich, roasted ratatouille made with aubergines with polenta and sweet roasted tomatoes makes an indulgent dinner option

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Ingredients

1kg ripe mixed heritage tomatoes, halved or quartered if large
2 aubergines, sliced into 2-3cm thick rounds
4 garlic cloves, sliced
2 tbsp small capers, rinsed and drained
2 tsp fennel seeds, lightly crushed
Pinch chilli flakes
2-3 fresh rosemary sprigs, leaves picked
4 tbsp extra-virgin olive oil, plus extra for drizzling
8 sourdough slices
Small handful fresh basil leaves
Small handful fresh parsley leaves
For the polenta
400ml whole milk
400ml good-quality vegetable stock, preferably fresh
125g quick-cook polenta
75g hard sheep’s cheese, such as pecorino, finely grated (or a vegetarian alternative)
25g butter