




- Preheat the oven to 160°C. Season the meat with salt and pepper if wished.
- Heat a dash of oil in a frying pan and brown the meat on all sides. Transfer to a casserole dish.
- Add a little more oil to the pan and brown the aubergine, minced garlic and green or red capsicums for 3-4 minutes or until lightly browned. Stir in the pizza sauce and red wine or stock. Bring to the boil, then carefully pour over the browned meat and cover.
- Bake in the preheated oven for 1½ hours until the meat is tender. Serve over a mound of polenta topped with the garnishes if wished.
Creamy parmesan polenta
- Bring milk, salt and butter to the boil. Sprinkle in the instant polenta and cook, stirring over a moderate heat until thick. Before serving stir in cream and grated parmesan.