Stuffed Eggplant Rolls with Tomato and Bell Pepper Ragout

For the tomato and bell pepper ragout, blanch (scald) the tomatoes, rinse, skin, quarter, seed and cut into coarse pieces. Halve and seed the peppers and peppers. Cut pepper diagonally into narrow strips. Cut bell bell pepper into 2-3 cm pieces. Finely dice garlic.

Heat olive oil in a saucepan and sauté garlic, bell pepper and paprika briefly. Add tomatoes and cook at low temperature for 2-3 minutes. Season with salt and pepper and place in a gratin dish (30×25 cm).

For the eggplant rolls, clean the melanzane and cut lengthwise into 3-4 mm thick slices. Heat olive oil in a frying pan and fry the melanzane slices in it on both sides. Season with salt and pepper and drain on kitchen roll. 4.

For the filling, roast the pine nuts in a frying pan without fat until golden brown. Finely dice the onions. Remove the crust from the toast and cut into small cubes. Pluck leaves from 3 stalks of mint and chop coarsely. Finely dice the feta cheese. Knead everything with the egg into the mince and season with salt and freshly ground pepper. 5.

5. 1 tbsp. of filling on the thin end of each melanzana slice and roll up. Continue in this way until the filling and the slices are used up. 6.

Place the rolls on the tomato and bell pepper ragout. Bake in the heated oven on the middle rack at 200 degrees 20-25

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