This eggplant ragu is really flavoursome and is wonderful with soft polenta and sausages.

Ingredients

6	London Pride sausages
2 Tbsp	Rice bran oil
500 g	Instant polenta, (fine italian)
2 Ltr	Milk, or water or 50/50
25 g	Butter
¾ cup	Olive oil
2	Eggplants
1 tsp	Salt
2	White onions, medium dice
4 cloves	Garlic, medium dice
3 sprigs	Fresh thyme
1 stalk	Fresh rosemary
½ tsp	Ground cumin
1 tsp	Fennel seeds
¼ tsp	Ground allspice
¼ tsp	Chilli flakes
500 ml	Italian tomato Passata
½ cup	Water
1 Tbsp	Brown sugar
20	Kalamata olives
1 tsp	Chopped parsley, (fresh)
50 g	Shaved parmesan

Directions

1. Begin by salting the eggplants to omit bitter juices. Cut the top off the eggplant and then cut through from top to bottom into half inch wide slices. Cut those slices lengthways into 3 strips. Cut the strips across on a diagonal about an inch or so wide. Take a large baking tray and spread the cut eggplant out evenly and sprinkle with table salt, toss well together. Leave for 15 mins till you start to see little beads of water appearing on the flesh. Once this happens wipe the beads and access salt off with a paper towel. Remove from tray and set aside.
2. In a large fry pan over medium heat add ¼ cup of olive oil, onions and garlic and cook for 5-10 mins being careful not to brown. Add the eggplant and the remaining ½ cup of olive oil. Gently cook for a further 20 mins till the eggplant is soft.
3. Add the thyme, rosemary, cumin, fennel seeds, allspice and chilli flakes and stir through for 2 mins.
4. Now pour in the Passata and bring up to a gentle simmer. Stir in the water and brown sugar and allow it to simmer for 5 mins. Add the olives, adjust the seasoning and set aside to keep warm.
5. In a large fry pan add 2 tbsp rice bran oil and gently fry off the London Pride sausages till golden and cooked thoroughly.
6. As the sausages cook bring the milk/water and a good pinch of salt up to the boil in a large pot. Stirring continuously with one hand very slowly pour the polenta into the boiling liquid with the other. Turn the heat down to medium and keep stirring for 2-3 mins until the polenta starts to thicken then add in the butter and stir through off the heat.
7. On a large platter or in individual bowls pile up the polenta and top with eggplant ragu and sausages. To serve, sprinkle with Italian parsley and shaved parmesan.