• 

  eggplant cut into thin long slices (approx. 3 mm)

  600 g
• 

  extra virgin olive oil spray

Filling

• 

  cauliflower broken into florets

  130 g
• 

  carrot cut into pieces

  100 g
• 

  eschalot cut into halves

  40 g
• 

  garlic clove

  1
• 

  fresh flat-leaf parsley leaves only

  3 - 4 sprigs
• 

  celery cut into pieces

  1 stalk
• 

  extra virgin olive oil

  10 g
• 

  fresh baby spinach leaves

  60 g
• 

  tomato paste

  10 g
• 

  Worcestershire sauce (see Tips)

  1 tbsp
• 

  ground sweet paprika

  1 tsp
• 

  ground cinnamon

  1 pinch
• 

  salt

  1 - 2 pinches
• 

  ground black pepper

  1 - 2 pinches

Sauce

• 

  garlic clove

  1
• 

  extra virgin olive oil

  10 g
• 

  canned tomatoes

  400 g
• 

  dried oregano

  1 tbsp
• 

  salt to taste

  ¼ tsp
• 

  ground black pepper to taste

  ¼ tsp
• 

  ricotta (see Tips)

  200 g
• 

  bocconcini sliced

  150 g