1Place eggplant, carrot, onion, tin tomatoes, garlic powder, onion powder and stock powder in slow cooker along with 1/2 cup of water and mix well. Cook on high for 4-6 hours.
2In a bowl mix flour and polenta, make a well in the centre and add milk. Stir until combined.
3Add heaped spoonfuls of polenta mix on to eggplant bolognese.
4Sprinkle with a good amount of grated cheese and cook for a further hour.
Submitted by Bernadette Mauro
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