Eggplant Rolls Served with Bell Pepper Sauce

Ingredients

• 4 tablespoons olive oil, divided
• ½ onion, minced
• 2 red bell peppers, chopped
• ½ cup vegetable broth
• salt and pepper to taste
• 2 eggplant, sliced lengthwise into strips
• 1 (6 ounce) package mozzarella cheese, cubed
• 2 firm red tomatoes, finely cubed
• 1 tablespoon chopped fresh basil, or to taste

Step 1

Lightly heat 2 tablespoons of olive oil in a skillet over high heat. Toss in the onion and cook, stirring occasionally, until it gets nicely browned—about 3 to 5 minutes. Add the bell peppers, turn the heat down to low, and let everything cook together for another 5 minutes. Pour in the vegetable broth and keep it simmering while you stir for about 10 minutes.

Step 2

While that’s cooking, warm up the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Quickly brown the eggplant slices on both sides; you want them soft enough to roll without falling apart.

Step 3

Once the pepper mixture is ready, transfer it to a food processor and pulse until smooth. Give it a taste and season with salt and pepper, then set it aside to keep warm.

Step 4

Preheat your oven to 400°F (200°C). In a bowl, mix the mozzarella, tomatoes, and basil together, seasoning with a bit of salt and pepper.

Step 5

Lay out the eggplant slices on parchment paper. Spoon some of the cheese mixture onto one end of each slice, then carefully roll them up and place the rolls seam-side down in a casserole dish.

Step 6

Pop the dish in the oven and bake until the cheese melts and everything is heated through, about 10 minutes. Serve the rolls warm with the bell pepper sauce spooned over or on the side.