Roast tomatoes and aubergines with polenta, cheese and sourdough

Method

1. Heat the oven to 170°C/150°C fan/gas 31/2. Put the tomatoes (cut-side up) and the aubergine slices on a roasting tray and scatter over the garlic, capers, fennel seeds and chilli flakes, then tear over the rosemary leaves. Drizzle over the 4 tbsp olive oil and season well.
2. Roast for 1½ hours. Carefully stir or turn the vegetables once or twice during cooking, without breaking up the tomatoes.
3. Meanwhile, cook the polenta: pour the milk and stock into a large heavy-based pan over a medium-high heat and bring to a simmer. Pour in the polenta in a slow, steady stream, stirring well as you add it. It will thicken quite quickly but will need gentle simmering for 6-8 minutes until the grain is cooked properly. If it becomes too thick, add a dash more stock. Stir in half the cheese and all the butter, then season well to taste.
4. Toast the sourdough on both sides in a griddle pan, then drizzle with olive oil and season with salt. Remove the tray from the oven, then roughly chop the basil and parsley leaves and scatter them over the veg.
5. Spoon the polenta onto 4 warmed plates or a platter. Top with the roast veg and serve with the toast and the remaining cheese for sprinkling.