Preheat the oven to 180C

• Start by adding the olive oil to a large, frying pan on a high heat. Add the cubed aubergine to the pan & leave for around 2 minutes to get a nice sear before stirring and frying for a further 4 minutes.
• After this, reduce the heat to low and add the grated courgette, red pepper flakes, oregano and garlic and gently fry for a further minute.
• At this stage pour the passata into the pan along with the gnocchi and season with salt and pepper. Stir to combine and heat up and simmer for a few minutes. Add 400 ml vegetable stock to loosen the sauce.
• Then add the gnocchi and sauce to the over proof pan and then sprinkle the mozzarella over the top.
• Pop in the oven for 10-15 minutes, until the mozzarella has melted and the gnocchi is fully cooked through. Garnish with fresh basil to serve & season with a pinch of salt and pepper.