Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes Recipe | Epicurious

Ingredients

• 1/2 cup fresh breadcrumbs (from crustless French bread ground in processor)
• 1/4 cup water
• 1 1/4 pounds ground lamb
• 1/2 cup finely grated pecorino cheese
• 1 large egg, beaten to blend
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon
• 1 large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
• 6 tablespoons extra-virgin olive oil, divided
• Coarse kosher salt
• 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
• 1 cup finely chopped onion
• 1 1/3 cups dry white wine
• 3 large garlic cloves, minced
• 2 cups chopped seeded peeled red heirloom tomatoes
• 2 teaspoons chopped fresh marjoram
• 4 cups water
• 1 teaspoon salt
• 1 cup polenta (coarse cornmeal)*
• Grated pecorino cheese