Stuffed eggplant rolls with tomato sauce

Eggplant rolls stuffed with tomato: Preparation
Finely chop the onion and cook in a saucepan with a drizzle of olive
oil Drain the peeled tomatoes, keeping the juice aside. Cut them into pieces then add them to the pan and cook for about 10 minutes, letting the sauce reduce. Season with salt.
Cut the aubergines into 3 mm thick slices. Grill them in a pan on both sides.
Chop the capers and olives, add the mixture to a bowl with the breadcrumbs and pecorino.
Season with a drizzle of olive oil and plenty of julienned basil. Add a few tablespoons of the juice from the peeled tomatoes.
Stuff the eggplant slices with a little filling, close them in the shape of a half-moon and place them in a baking dish. Cover the slices with the sauce, sprinkle with pine nuts and place in the oven for 10 minutes at 170°C.
Serve warm or warm with chopped fresh basil

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Eggplant is a typical vegetable of Mediterranean cuisine that goes easily with a wide variety of ingredients. Usually cooked with a drizzle of olive oil, eggplants can be grilled in a pan, oven, or even barbecue. For a nice combination of flavors, eggplant goes very well with tomatoes, whether for ratatouille, moussaka or for delicious stuffed eggplant rolls. In our recipe, a combination of carefully selected Italian ingredients is proposed to enhance the eggplant: Mutti peeled tomatoes, capers, olives and pecorino. Eggplant rolls stuffed with tomato are a vegetarian recipe to discover and offer for your starters or as a main course.