Eggplant cannelloni

• 600 g eggplant, cut into thin long slices (approx. 3 mm)
• extra virgin olive oil spray

Filling

• 130 g cauliflower, broken into florets
• 100 g carrot, cut into pieces
• 40 g eschalot, cut into halves
• 1 garlic clove
• 3 - 4 sprigs fresh flat-leaf parsley, leaves only
• 1 stalk celery, cut into pieces
• 10 g extra virgin olive oil
• 60 g fresh baby spinach leaves
• 10 g tomato paste
• 1 tbsp Worcestershire sauce (see Tips)
• 1 tsp ground sweet paprika
• 1 pinch ground cinnamon
• 1 - 2 pinches salt
• 1 - 2 pinches ground black pepper

Sauce

• 1 garlic clove
• 10 g extra virgin olive oil
• 400 g canned tomatoes
• 1 tbsp dried oregano
• ¼ tsp salt, to taste
• ¼ tsp ground black pepper, to taste
• 200 g ricotta (see Tips)
• 150 g bocconcini, sliced