60 mins active prep time, 4 servings

This recipe is from ‘Tuscany’ by Katie & Giancarlo Caldesi published by Hardie Grant Books, $33.95

See full recipe at cooked.com.au

Photography © Helen Cathcart

Ingredients (included in delivery)

- 2 eggplants, sliced into 1 cm thick lengths
- 250g ricotta, drained
- Grated Parmesan
- Passata
- Small handful mint leaves, finely chopped

Ingredients (pantry items)

- 3-4tbsp extra-virgin olive oil
- Salt
- Pepper

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.