Side Dishes Recipes - Aubergine and Courgette (Eggplant and Zucchini) Rolls with Tomato Sauce Recipe

Ingredients

• 2 aubergines (eggplants)

• 2 courgettes (zucchini)

• 200 g/7 oz mozzarella

• 4 tablespoons olive oil

• 3 tablespoons breadcrumbs

• 1 bunch parsley, finely chopped

• 1 bunch basil, finely chopped

• 2 cloves garlic, finely chopped

• 40 g/1 1/2 oz (3/8 cup) freshly grated Parmesan

• salt

• freshly ground pepper

• 1 onion

• 1 can chopped tomatoes (800 g/1 3/4 lb)

• 4 tablespoons red wine

• chili powder

Serves 4

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Method:

1. Slice the aubergines (eggplants) and courgettes (zucchini) lengthways into very thin slices.

2. Heat 1 tablespoon of oil in a pan, add the breadcrumbs and fry until golden brown, stirring continuously. Then add the parsley, basil, Parmesan and one of the garlic cloves, stirring well.

3. Spread a layer of the herb mixture on the aubergine (eggplant) and courgette (zucchini) slices, roll them up in slices of mozzarella and secure with cocktail sticks.

4. Heat 1 tablespoon olive oil in a pan, add the courgette (zucchini) and aubergine (eggplant) rolls and fry for 10 minutes; keep in a warm place.

5. For the tomato sauce: peel the onion and cloves of garlic and chop finely. Heat 1 tablespoon of olive oil in a saucepan, add the onion and garlic and sweat until transparent. Drain the tomatoes, crush with a fork and add to the onion and garlic. Pour in the red wine. Bring to the boil and simmer until cooked. Season with salt, pepper and chili powder.

6. Put the aubergine (eggplant) and courgette (zucchini) rolls in the tomato sauce, cover and allow to stand for about 10 minutes. Arrange the rolls on four plates with the tomato sauce.

Note: For this sophisticated recipe a slicing machine makes it easier to cut the aubergines (eggplants) and courgettes (zucchini) into very regular, thin slices. Delicious with hot ciabatta bread and a glass of Italian red wine.