2 medium zucchini (spiralized and cut into appropriate lengths)
1 medium eggplant (diced)
10 plum tomatoes (cut to wedges)
2/3 cup sun dried tomatoes (sliced finely)
2 cloves garlic (minced)
2 handfuls of rocket leaves
½ cup baked walnuts (crushed)
1 tsp cayenne pepper
a handful of fresh basil leaves
3-4 tbsp olive oil
salt
Preheat the oven to 180°C
Sprinkle salt over the diced eggplants to allow them to sweat
After 5 minutes, rinse them and set them aside
Place the eggplants on a baking tray and drizzle olive oil and a sprinkle of salt over
Bake for 8 – 10 minutes, stirring them halfway through
In a large skillet, heat 2 Tbsp olive oil over medium heat. Add the garlic, tomatoes, torn basil leaves and sun dried tomatoes, and sauté until the tomatoes are softened
Once the eggplants are done, add them to the sauce along with cayenne pepper and the walnuts
To plate, create a bed of rocket leaves, followed by the spiralized zucchini, topped off with the sauce Finally, sprinkle more crushed walnuts and torn basil leaves to finish