• 4 zucchini, cut lengthways into 1cm (½ inch) thick slices
• 2 eggplants, cut lengthways into 1cm (½ inch) thick slices
• 80 ml (⅓ cup) olive oil
• 520 g (2 cups) ricotta
• ¼ cup basil leaves, finely chopped
• ¼ teaspoon grated nutmeg
• Finely grated zest of 1 lemon
• 50 g (⅓ cup) almonds, finely chopped
• 45 g (⅓ cup) pistachios, finely chopped
• 45 g (⅓ cup) macadamia nuts, finely chopped
• 40 g (⅓ cup) walnuts, finely chopped
• 100 g (1 cup) grated parmesan cheese
• 2 cups Bolognese (see Bondi Harvest.com)

• Pre-heat the oven to 200°C (400°F). Grease a 20 cm (8 inches) square, 6 cm (2 1/4 inch) deep ovenproof dish.
• Prepare a baking tray by lining it with baking paper then brush and season the zucchini and eggplant with oil, salt, and pepper. Lay flat on a baking tray and bake for 10 minutes until tender and golden.
• Mix the ricotta, basil, nutmeg and lemon zest and juice together in a bowl until evenly combined. Set aside.
• In a separate bowl, mix the nuts and parmesan.
• Layer half the eggplant slices over the base of the prepared dish, overlapping to cover completely. Spread the Bolognese over the eggplant. Use all the zucchini to make a layer over the Bolognese, overlapping to cover completely.
• Sprinkle half the ricotta mixture over the zucchini, then top with a layer of the remaining eggplant and press down gently. Sprinkle remaining ricotta over, and top with the nut and parmesan mixture.
• Bake for 25-30 minutes, and serve hot.

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