Eggplant involtini with tomato capsicum sauce

SERVES 4 PREP & COOK TIME 1 HOUR

2 large eggplants extra virgin olive oil, as needed sea salt and pepper, to taste

¼ cup pine nuts

2 cloves garlic, crushed

1 cup finely chopped, crustless stale bread

500g full fat ricotta (cut from wheel) 1/2 cup chopped fresh basil 1 cup grated provolone (see tip, opposite)

TOMATO CAPSICUM SAUCE 1 tablespoon olive oil

1 onion, finely chopped

1 small red capsicum, finely chopped 1/2 cup wine or stock

400g can peeled tomatoes sugar, to taste

1 TOMATO CAPSICUM SAUCE Heat olive oil in a frypan and sauté onion and capsicum until softened. Add wine and chopped tomatoes and simmer for 5-10 minutes until thickened. Season to taste, adding a little sugar if needed.

2 Cut eggplants lengthwise into 12 thin slices (1/2cm thick). Brush with oil, season with salt and grill or chargrill on one side only.

3 Dry-fry the pine nuts in a frypan until golden and remove. Heat 1 tablespoon oil in the frypan and fry garlic, chopped bread and 1 teaspoon salt until toasted. Break up the ricotta using a fork; add the pine nuts, toasted bread mixture and basil, mixing with your hand. Season to taste.

4 Divide the ricotta filling evenly between eggplant slices, placing the filling on the short end of the eggplant and rolling up to enclose.

5 Pour Tomato Capsicum Sauce into the base of a lasagne dish, nestle the Eggplant involtini into the sauce, sprinkle with provolone.

6 Bake at 200°C (180°C fan-forced) for 30 minutes until golden brown. Serve sprinkled with basil leaves and extra toasted pine nuts.