Eggplant Roll-Ups Accompanied by Bell Pepper Sauce

Ingredients 0/9

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 turns a nice golden brown, 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 let it simmer, stirring now and then, for about 10 minutes.

Step 2

While that’s cooking, heat 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 breaking, but still holding their shape.

Step 3

Once the pepper mixture is ready, transfer it to a food processor and blend until smooth. Season with salt and pepper to taste, then set it aside and preheat your oven to 400°F (200°C).

Step 4

In a bowl, mix together the mozzarella, chopped tomatoes, and basil. Give it a good stir and season with a pinch of salt and pepper.

Step 5

Lay out the eggplant slices on some parchment paper. Spoon a bit of the cheese mixture onto one end of each slice, then 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 is melted and bubbly, about 10 minutes. When they're done, serve the roll-ups warm with the bell pepper sauce on the side.