Prep time: 5 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients

Main

• 1 eggplant, diced into 2 cm pieces

• 1 zucchini, cut into half moons

• 500g tomato basil pasta sauce

• 200ml cream

• 500g gnocchi

• 150g mozzarella

From the Pantry

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp pepper

• 1 tsp sugar

Optional Add-ons

• 1 garlic bread

• Parmesan cheese

• Rocket or spinach salad leaves

Method

1. Preheat the oven to 220°C and bring a medium pot of salted water to the boil.

2. Heat a large frying pan or casserole dish over high heat. Drizzle with olive oil and add the eggplant. Cook for 5 minutes, stirring occasionally.

3. Add the zucchini and cook for 3 minutes.

4. Add the tomato basil sauce. Rinse the jar with ¼ cup water and add this to the pan. Stir through.

5. Season with salt, pepper, and sugar. Pour in the cream, stir to combine, and bring to the boil.

6. Cook the gnocchi in the boiling water for 2 minutes. Drain well and add to the sauce. Mix through, adding spinach leaves if using.

7. Sprinkle mozzarella over the top. Transfer the dish to the oven and switch the oven to grill at maximum temperature.

8. Cook for 10 minutes until golden brown. Remove and serve hot.

Enjoy!