Eggplant Wraps Drizzled with Bell Pepper Sauce

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Step 1

Start by heating 2 tablespoons of olive oil in a skillet over high heat. Toss in the onion and cook, stirring occasionally, until it turns nice and browned—this should take about 3 to 5 minutes. Then add the bell peppers and turn the heat down to low. Let everything cook together for another 5 minutes, stirring now and then. Pour in the vegetable broth and keep it simmering, stirring occasionally, for about 10 minutes until the flavors meld.

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Step 2

While that’s going, 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.

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Step 3

Once the pepper mixture is ready, transfer it to a food processor and pulse until smooth. Season with salt and pepper to taste, then set it aside to keep warm.

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Step 4

Preheat your oven to 400°F (200°C). In a bowl, mix together the mozzarella, tomatoes, and basil. Add a little salt and pepper and give it a good stir.

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Step 5

Lay out the eggplant slices on some parchment paper. Spoon a bit of the cheese mixture onto one end of each slice and roll it up gently. Arrange the rolls snugly in a casserole dish.

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Step 6

Pop the dish in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly. When ready, take them out and serve with the warm bell pepper sauce drizzled over the top.