Assemble ingredients

Carefully toast the pine nuts in your oven or air-fryer – around 2 minutes. Cool to room temperature.

Place the ricotta, pine nuts, spring onion, garlic, herbs, parsley and seasoning in a mixing bowl

Mix these ingredients well, cover and chill

Slice the eggplant lengthwise about 7mm-8mm thick

Brush each side of the eggplant slices with olive oil

In a heated non-stick pan grill the eggplant on both sides. Each batch takes about 5 minutes

When the eggplant is all grilled, cool to room temperature

Place ¼ of the eggplant slices on plastic wrap in a single layer

On top of the eggplant place ¼ of the ricotta mix, down the centre

With the help of the plastic wrap, roll the eggplant into a cylinder shape – not too tight

Twist the ends of the plastic wrap to form the eggplant into a thick sausage shape

Repeat the process with the other three portions

Chill for one hour

Gently heat the napoli sauce

Pre-heat your oven to 175c

Prepare the risoni by boiling in salted water

Cook the risoni underdone – no more than 6 minutes

Drain the risoni, retaining a little of the cooking liquid

Mix the butter into the risoni

In a lightly greased baking/serving dish, pour in the risoni to cover the bottom of the dish

Unwrap the eggplant and place them on the top of the risoni

Mask the cannelloni with Napoli sauce

Top with grated cheese