Eggplant Cannelloni

Method:

Preheat your oven to 180°C.

Cut the eggplant lengthwise (top to bottom) into long, thin slices. Then lightly brush these with olive oil and sprinkle with salt and pepper.

Then heat a frying pan over a low heat and fry your eggplant slices until browned. Set these aside to cool.

To make your tomato sauce combine your red onions, garlic and tomato paste in a pan and cook for approximately one minute. Then add your 2 400g tins of diced tomatoes and sugar. Mix to combine and let simmer for 15-20 minutes.

Once your sauce has simmered for 15-20minutes set this aside to cool. Once cooled, blend your sauce using a food processor until it has a smooth consistency. Remove from food processor and set aside.

Mix your pine nuts, ricotta, basil, salt and pepper together in a separate bowl.

Using a baking dish cover the bottom with a layer of the tomato sauce.

Then assemble your cannelloni by laying one of your eggplant slices flat and covering it with 2 tbsp on the ricotta mix. Roll this into a cylinder and place tightly in the baking dish.

Continue doing so until the mix is finished. Top the eggplant cannelloni with the rest of the tomato sauce and sprinkle with the grated parmesan.

Bake for 15-20 minutes or until golden.

Serve with rocket.