Step 1

Preheat oven to 220°C. Combine the oil, garlic, tomato paste and vinegar in a roasting pan. Season. Add eggplant and half the tomato and toss to combine.

Step 2

Bake, stirring occasionally, for 20-25 mins or until eggplant is golden and tender. Add the hot stock and gnocchi and bake for a further 5 mins or until the gnocchi is tender and the sauce is bubbling at the edges.

Step 3

Stir in the remaining tomato and sprinkle with the ricotta. Season with pepper and sprinkle with the parmesan and basil to serve. Swap me: For a flavour twist, try using Coles Kitchen Pumpkin Gnocchi instead of the potato gnocchi.