Stuffed Eggplant Rolls with a 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

Gently heat 2 tablespoons of olive oil in a skillet over high heat. Toss in the onion and cook it, stirring often, until it’s nicely browned, which should take about 3 to 5 minutes. Then 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 stirring as it simmers for about 10 minutes.

Step 2

While that’s cooking, warm up the other 2 tablespoons of olive oil in a large skillet over medium heat. Quickly brown the eggplant slices—just enough so they’re soft and flexible for rolling but still hold their shape.

Step 3

Once the peppers and onions are ready, transfer them to a food processor and pulse until smooth. Give it a taste, season with salt and pepper, and set the sauce aside.

Step 4

Now, preheat your oven to 400°F (200°C). In a mixing bowl, combine the mozzarella, chopped tomatoes, and fresh basil. Season this mixture with a bit of salt and pepper, then stir it all together.

Step 5

Lay out the eggplant slices on a sheet of parchment paper. Spoon some of the cheese and tomato mixture onto one end of each slice and roll it up. Place each roll seam-side down in a casserole dish.

Step 6

Pop the dish into the oven and bake until the cheese is melted and bubbly, about 10 minutes. Take it out and serve the rolls warm, drizzled with the bell pepper sauce you made earlier.