Baked Eggplant, Ricotta Sformato & Fregola

Ingredients

• 3 medium eggplants (about 350gm each)
• 250 ml extra-virgin olive oil, plus extra to serve (1 cup)
• 200 gm fregola (see note)
• 200 gm ricotta
• ½ cup basil leaves, coarsely chopped (loosely packed)
• ¼ cup parsley leaves, coarsely chopped (loosely packed)
• 2 cloves garlic, crushed
• 2/3 cup finely grated parmesan
• 1 egg
• ½ cup basil leaves (loosely packed)
• Roasted tomato sauce
• 6 ripe Roma tomatoes, cored, coarsely chopped
• 1 small Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• ½ red capsicum, seeds removed and coarsely chopped
• ½ cup basil leaves, coarsely torn (loosely packed)
• 2 tbsp extra-virgin olive oil
• 200 gm canned tomatoes
• 100 ml vegetable stock
• 80 ml red wine vinegar (1/3 cup)
• 1 tbsp brown sugar