Eggplant bolognese bake

Step 1

For bolognese sauce, heat oil in medium frying pan; cook onion, capsicums and garlic, stirring, until onion softens. Add mince to pan; cook, stirring, until mince changes colour. Add chopped tomato and tomato paste; cook, stirring, 3 minutes. Stir in wine and undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 25 minutes or until sauce thickens. Remove from heat; stir in herbs.

Step 2

Meanwhile, cut eggplants into 2mm slices; cook on heated oiled grill plate (or grill or barbecue) until just tender.

Step 3

Preheat oven to 180°C/160°C fan-forced.

Step 4

Boil, steam or microwave spinach until wilted; drain. Cool 10 minutes; using hands, squeeze as much liquid as possible from spinach. Combine spinach, ricotta and egg white in medium bowl.

Step 5

Spread 1 cup of the sauce over base of shallow 2-litre (8-cup) ovenproof dish. Top with half of the eggplant, then half of the spinach mixture, then another cup of sauce, remaining eggplant and remaining spinach mixture. Spread remaining sauce over the top then sprinkle with combined mozzarella and parmesan.

Step 6

Bake bolognese bake, uncovered, about 20 minutes or until top browns lightly. Stand 10 minutes.

Step 7

Meanwhile, for rocket salad, place rocket and basil in medium bowl with combined vinegar and oil; toss gently to combine.

Step 8

Divide bolognese bake among serving plates; serve with rocket salad.