Ready in 45 | Serves 4


4 cups Vegetable Broth

1 cup Organic Polenta, Coarse

Organic Olive Oil, Extra Virgin Cold-Pressed

5 pieces Organic Sundried Tomatoes

1 cup Pasta Sauce Basilico (vine-ripened tomato & basil)

1 eggplant

300g fresh Buffalo mozzarella, sliced

3 tablespoons pesto, to serve


Heat vegetable broth until bubbling. Sprinkle in polenta. Reduce heat and stir constantly until cooked (check pack for cooking time). Spread polenta, about 1.5cm thick, onto an oiled tray. Leave to set.

Soak sundried tomatoes in ½ cup of boiling water for 10 minutes. Drain, chop and mix with Zito pasta sauce. Set aside.

Slice eggplant into 1cm thick wheels. Dry with a paper towel, then brush with olive oil. Cook each side on a griddle pan over a medium heat for 2-3 minutes, or until just tender.

Cut polenta into wheels, the same diameter as the eggplant. Brush with olive oil and grill until slightly coloured.

Using an oven-proof dish as the base, stack the ingredients as follows: polenta-sauce-eggplant-sauce-mozzarella. Place under grill until mozzarella is lightly coloured.

Serve warm with a drizzle of pesto.

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