1 medium eggplant, cut lengthwise into 1/4-inch-thick slices
1/2 bunch broccoli rabe
1 cup ricotta
1/2 cup shredded mozzarella
1/2 cup Parmesan, plus more for sprinkling
1/2 red onion, diced
1/4 cup vegetable stock
Pinch crushed red pepper
15 cherry tomatoes, halved
1 clove garlic, smashed
1 sprig fresh oregano, leaves coarsely chopped
1 cup arugula
1/2 tablespoon red wine vinegar
5 fresh basil leaves, cut into chiffonade
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