Smoky aubergines with polenta

Aubergines/eggplants work so well with the comforting texture of the soft, creamy polenta/cornmeal. Chipotle chillies, or dried jalapeños, give a lovely smoky heat to this dish – simply soak them in a small amount of just-boiled water until softened. You could use 2–3 teaspoons chipotle paste or 1 teaspoon smoked hot paprika instead, if you prefer.