Put all the ingredients in a food processor and make a batter. Fry the pancakes in a few olive oil, make them with a diameter of about 6cm. Set aside in a pile and reheat later.

Chop the aubergine into very small dice, toss in olive oil aand roast in a moderate oven, first cover with foil and when is almost done take it out until cooked through.

Meanwhile, start the sauce by cooking the onion in a little olive oil for a minute, then add the garlic, herbs and spices. Chop the tomatoes into small dice and add them, with the wine and puree , to the pot when the onion is soft. Cook over a moderate heat until reduced to a thick sauce, about half an hour. Add in the roasted aubergine , and bring to the boil for a minute. Chop the cabbage into short, thin shreds and drop it into boiling water for a minute or so, then stir it into the aubergine. Keep this warm over a low heat, while you reheat the pancakes. Put a tablespoon of filling over a pancake, some raw spinach leafs and repeat this once. Cover with a third pancake and serve. In the picture is severd with chilli-roasted pumpkin (recipe also here) and a mix of chopped veggies, soy sausage, mayonnaise and dijon mustard.

Nutrition info (per serving, 250g):

Total calories: 312

- 145 from fat

Total fat: 16g

- Saturated fat: 11g

- Polyunsat fat: 1g

- Mono fat: 3g

- Cholesterol: 31mg

- Sodium: 240mg

- Potassium: 634mg

Total Carbs: 37g

- Dietary fiber: 7g

- Sugars: 3g

- Other Carb: 34g

Protein: 9g