Heat the olive oil in a large frying pan. Fry onion and garlic until
soft. Add carrot and cook for two minutes. Add aubergine, stir in and
cook for a further two minutes.
Remove from heat and mix in remaining ingredients except for polenta.
Stir in polenta, a little at a time, until a dropping consistency is
Pour mixture into a greased baking tin, and place in the centre of
a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or
until the centre of the bake has set.
Enjoy with hot vegetables, cranberry sauce, vegetable gravy, and the
trimmings of your choice; or leave to cool, and use in sandwiches and