Eggplant cannelloni

Name: Eggplant cannelloni
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 portions
Ingredients: 600 g eggplant; extra virgin olive oil spray; 130 g cauliflower; 100 g carrot; 40 g eschalot; 1 garlic clove; 3 - 4 sprigs fresh flat-leaf parsley; 1 stalk celery; 10 g extra virgin olive oil; 60 g fresh baby spinach leaves; 10 g tomato paste; 1 tbsp Worcestershire sauce; 1 tsp ground sweet paprika; 1 pinch ground cinnamon; 1 - 2 pinches salt; 1 - 2 pinches ground black pepper; 1 garlic clove; 10 g extra virgin olive oil; 400 g canned tomatoes; 1 tbsp dried oregano; ¼ tsp salt; ¼ tsp ground black pepper; 200 g ricotta; 150 g bocconcini