Aubergine, basil and mozzarella involtini

This tasty veggie main course can be assembled up to a day ahead. Keep in the fridge and cook in the oven just before serving.

SERVES 4

PREPARATION TIME 30 minutes, plus soaking

COOKING TIME about 35 minutes

● 50g golden raisins or sultanas

● 3 large aubergines

● 4tbsp olive oil, to brush

● 400g fresh arrabbiata pasta sauce

● 100g Kalamata olives, drained

● 300g mozzarella, roughly chopped

● 20g basil leaves, torn

● 200g fresh pesto

● 50g toasted pine nuts

● Chopped fresh parsley, to garnish

1 Put the raisins or sultanas in a bowl, cover with hot water and soak for 15-20min. Drain and set aside.

Meanwhile, cut the aubergines lengthways into 3mm thick slices and brush with olive oil. Preheat a non-stick griddle pan; cook the aubergine slices in batches for 2-3min on each side or until just softened. Remove and drain on kitchen paper.

2 Preheat oven to 200°C (180°C fan) mark 6. Reserve 12 large slices of aubergine; roughly chop the rest and put into a bowl. Add 4tbsp arrabbiata sauce, ½ the olives and mozzarella, all the basil and the drained raisins or sultanas; stir.

3 Lay the 12 reserved aubergine slices on a board; spread with the pesto. Put a twelfth of the arrabbiata mixture at one end of each slice. Roll up from the short end. Place seam-side down in an ovenproof serving dish. Repeat with remaining slices and filling.

4 Spoon the remaining sauce evenly over the aubergine rolls and top with the remaining mozzarella. Cook in the oven for 20-25min or until golden. Remove, scatter over the pine nuts and remaining olives. Garnish with chopped parsley and serve.