Preheat the oven to 190°C (170°C fan-forced). Heat oil in a large non-stick frypan over medium-high heat. Cook garlic for 1 minutes, then add onion, carrot, celery and eggplant. Cook for 5 minutes or until onion has softened. Add mince and cook for 5 minutes until browned.
Stir in the passata. Reduce heat, cover and simmer the beef mixture for 10 minutes until thickened. Season.
Spoon the beef mixture into a lightly oiled baking dish (1.5L - 6-cup tbc). Arrange sweet potato slices over the mince mixture. Cook, covered with foil, for about 30-35 minutes or until potato is tender.
Preheat oven to grill. Sprinkle sweet potato with parmesan, and grill for 3 to 4 minutes, or until golden and melted. Sprinkle with shaved parmesan and basil and serve with baby rocket leaves.