Method

1. Preheat oven to 180C and line two baking trays with baking paper.

2. Heat 1Tbsp olive oil in a large frypan over medium heat.

3. Add the onion and cook for 5 minutes until transparent.

4. Add the garlic and dried herbs and cook for 1 minute.

5. Add the tomato paste, truss tomatoes and canned tomatoes. Stir well to combine. Add in chili flakes if using. Cook for 15 minutes or until the sauce thickens. Set aside.

6. Brush both sides of the aubergine slices with oil, then arrange in a single layer on the baking trays. Season with salt and pepper.

7. Bake for 10 mins until tender. Ensure you don’t overcook.

8. Put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, squeeze out the excess water and roughly chop.

9. Mix the baby spinach with the ricotta and basil. Season with salt and pepper.

10. Pour the tomato sauce into a medium baking tray.

11. Dollop a spoonful of the ricotta mix in the centre of each aubergine slice, roll up and lay down in the baking tray. Continue until the ricotta mix is used up.

12. Sprinkle with parmesan cheese and bake for 30 mins until golden.