Slice the large mushrooms and cut the smaller ones into quarters. Place in a large bowl along with shallots, rosemary and garlic. Add 3 tablespoons of oil and toss all the ingredients together. Spread onto a large baking paper lined tray and bake in a preheated oven at 200°C for 20 minutes.
Meanwhile, heat remaining oil in a large saucepan over a medium high heat. Add eggplant and cook for 2-3 minutes, stirring continuously. Stir in Leggo’s Tomato Paste and oregano leaves and cook for 30 seconds. Add wine and stock. Season to taste. Reduce heat and simmer uncovered for 3-4 minutes, stirring occasionally.
Add roasted mushroom mixture to the saucepan and simmer uncovered 15 minutes, stirring occasionally.
Meanwhile, in a medium saucepan simmer milk, salt and rosemary for 3-4 minutes. Remove rosemary and discard. Whisk in polenta and cook over a medium heat for 2-3 minutes or until thickened, whisking continuously. Stir in butter, cream and parmesan cheese. Serve immediately with Ragu.