Categories: tried and tested, vegetarian

Ingredients

• 2 eggplant – cut into slices lengthways
• 1 red onion, roughly chopped
• 2 capsicum
• 2 zucchini
• 500 g pumpkin
• 1 tbsp olive oil
• 500 ml tomato passata or napolitana
• handful of fresh basil, chopped
• 500 g ricotta
• pinch nutmeg
• 30 g Parmesan

Directions

1. Preheat oven to 200 C.

2. Grill eggplant until soft.

3. Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt, pepper and a little cinnamon.

4. Roast for 30 minutes until soft then remove from the heat.

5. Fold through tomato sauce and fresh basil leaves.

6. Layer the eggplant to line the base of a large baking dish.

7. Top with half of the roasted vegetables.

8. Place another layer of eggplant over the top then proceed with the final vegetable filling.

9. finish off with the final layer of eggplant.

10. Combine ricotta and nutmeg into a food processor and Process until smooth and creamy.

11. Spread over the top of the eggplant followed by a light grating of Parmesan.

12. Bake for 30 – 40 minutes until golden and heated through.

13. Serve and enjoy.

14. To make the non-dairy white sauce combine 500 g silken tofu with 60 g raw cashew nuts into a high speed blender. Blend until smooth and creamy and use to replace ricotta. Cannelini beans can also be used but you need to blend with roasted garlic and a little olive oil.

15. Zucchini can be used in place of the eggplant.

16. To add more protein: Add 1 × 400 g tin drained cannelini beans or lentils to the roasted vegetables.

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