Ingredients for - Eggplant Rolls with Bell Pepper Sauce
How to cook deliciously - Eggplant Rolls with Bell Pepper Sauce
1. Stage
Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
2. Stage
Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
3. Stage
Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
4. Stage
Preheat the oven to 400 degrees F (200 degrees C).
5. Stage
Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
6. Stage
Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
7. Stage
Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.
