Ratatouille bake with cauliflower bechamel

Ingredients

• ⅓ cup (80ml) extra virgin olive oil
• 2 eggplants (600g)
• 3 large zucchini (450g)
• 200 grams fresh shiitake mushrooms, stems discarded, chopped finely
• 2 tablespoons finely chopped fresh sage
• 1 teaspoon smoked paprika
• 400 grams can diced tomatoes
• 125 grams sun-dried tomatoes, chopped finely (see tips)
• 1 cup (250ml) tomato passata
• 1 cup (250ml) vegetable stock
• ¾ cup (90g) walnuts, chopped finely
• ¼ cup (20g) finely grated vegetarian parmesan-style cheese
• Cauliflower bechamel
• ¾ head cauliflower (750g), cut into florets
• 3 cloves garlic, bruised
• 1½ cups (375ml) vegetable stock
• 375 grams fresh ricotta
• ¾ cup (60g) finely grated vegetarian parmesan-style cheese
• ¼ teaspoon ground nutmeg