1

Preheat grill on high. Place eggplant slices on 2 baking trays and lightly spray with oil. Grill for 3–4 minutes each side or until golden and tender. Set aside.

2

Preheat oven to 180°C or 160°C fan-forced. Place passata, tomatoes, garlic, sage, sugar and vinegar in a medium saucepan and bring to the boil over high heat. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened.

3

Spread ½ cup (125ml) tomato mixture over the base of two 1.5 litre (6-cup) capacity ovenproof dishes. Place one-sixth of the eggplant, in a single layer, over tomato mixture in each of the dishes. Top each with one-sixth of the sweet potato and one-sixth of the remaining tomato sauce. Repeat layers twice in both dishes using remaining eggplant, sweet potato and sauce.

4

Combine breadcrumbs, pine nuts and parmesan in a small bowl. Sprinkle over tomato sauce layer in both dishes. Bake for 45 minutes or until golden and tender. Set aside for 15 minutes before serving (if serving 4, see Notes).