Eggplant & Mushroom Cottage Pie — Everyday Gourmet

Ingredients

• 30g dried porcini mushrooms
• 2 eggplants (about 800g), peeled and cut into 3 cm cubes
• Salt & pepper
• 125ml (½ cup) extra virgin olive oil
• 1 onion, chopped
• 1 carrot, grated
• 3 garlic cloves, chopped
• ½ tsp chilli flakes
• 1 cinnamon stick
• 2 rosemary sprigs, leaves picked and chopped, plus extra to serve
• 400g mixed mushrooms (such as button, shiitake, oyster) roughly chopped
• 2 tbsp tomato paste
• 250ml (1 cup) red wine (such as shiraz or cabernet)
• 1 x (400g) can whole peeled tomatoes, juices drained and tomatoes crushed
• 50g walnuts, finely chopped
• 20g Parmesan, finely grated
• 6 Desiree potatoes (about 1 kg), peeled and quartered
• 50g Butter
• 180ml (¾ cup) Milk