Created by ImPat on October 23, 2018
Step 1: Bring stock to boil in a saucepan and reduce heat to low and add polenta and cook, stirring, for 5 minutes.
Step 2: Grease and line a 24cm springform pan with one large piece of baking paper and pour in polenta and set to one side to cool.
Step 3: Cook eggplant and zucchini on an oiled grill pan until charred.
Step 4: Spread a quarter cup of pesto over polenta and top with a layer of eggplant, quarter cup pesto, zucchini, capsicum and cheese.
Step 5: Cook in a moderate oven (180 C) for 25 minutes and then let stand for 15 minutes and then remove from pan and serve in wedges with salad leaves and remaining pesto.