Method:
1 Fill a medium saucepan with water and bring to the boil.  Blanch pasta sheets for 2 minutes.
2 Combine eggplant, spinach, tomato passata, basil and oregano in a microwave-safe bowl, season with salt and pepper.  Warm in the microwave for 3-4 minutes on Medium/50%.
3 Lay one pasta sheet on a chopping board, top with warmed eggplant and spinach mix and roll up, repeat with remaining pasta and eggplant filling.  Transfer to a plate and top with fresh herbs. Serve.