Step 1

Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add capsicum. Cook, stirring, for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Stir in the tomato, tomato paste, wine and oregano. Bring to a simmer. Cover. Cook for 5 minutes or until mixture thickens.

Step 2

Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the eggplant with olive oil spray and cook for 1 minute each side or until tender.

Step 3

Preheat grill on medium-high. Place the mince mixture in a 1.5L (6-cup) capacity baking dish. Top with eggplant. Pour over the sauce. Top with parmesan. Cook under grill for 5 minutes or until golden. Serve with mixed salad leaves.