White bean mash with wilted spinach, courgette and tomato

Instructions

1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put courgette and eggplant on prepared tray; spray with olive oil. Roast for 20 minutes, turning once. Add tomato to tray and drizzle vegetables with vinegar. Roast for 10 minutes, or until veges are golden and tender.

2 Meanwhile, heat olive oil in a large saucepan set over medium heat. Add garlic and sage to pan and cook, stirring, for 30 seconds. Add beans and vege stock; cook for 2-3 minutes, or until beans are heated through. Mash until almost smooth (keeping some texture), then stir ricotta through mash and remove from heat.

3 Put 1 slice toast on each serving plate; top with mash, roast veges and spinach. Serve immediately.