15 mins active prep time, 4 servings

This recipe is from ‘Tuscany’ by Katie & Giancarlo Caldesi published by Hardie Grant Books, $33.95

See full recipe at cooked.com.au

Photography © Helen Cathcart

Ingredients (included in delivery)

- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled and lightly crushed
- 350g eggplants, sliced into rounds
- 200g ripe, flavourful tomatoes, cut into 1 cm cubes
- 125g mozzarella, roughly torn
- 15g parsley, roughly chopped
- 15g basil leaves, roughly torn

Ingredients (pantry items)

- 6 tbsp extra-virgin olive oil
- Salt
- Pepper

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.