Gnocchi with eggplant, tomato & mozzarella

Method

• Step 1
  Bring a large saucepan of salted water to the boil. Meanwhile, cut eggplant into 1cm pieces. Roughly tear each bocconcini and prosciutto slice, if using, into 4. Cook eggplant in boiling water, stirring, for 1 minute or until softened slightly. Remove with a slotted spoon. Add gnocchi and cook for 2 minutes or until warmed through, then drain.
• Step 2
  Preheat grill to high. Heat 1 1/2 tablespoons oil in a 25cm ovenproof frying pan over medium heat. Add gnocchi and cook, tossing occasionally, for 5 minutes or until golden, then remove from pan. Heat remaining 1 1/2 tablespoons oil in pan. Add eggplant and cook, tossing for 3 minutes or until golden. Peel and crush in garlic, then add tomatoes. Cook, tossing, for 3 minutes or until tomatoes soften. Stir in bocconcini, prosciutto and gnocchi.
• Step 3
  Keep mixture in frying pan or spoon into 4 x 12cm ovenproof dishes. Scatter with parmesan and grill for 8 minutes or until cheese is melted and golden. Pick small leaves from basil, scatter over gnocchi and serve immediately.