1kg ripe tomatoes, chopped,
(or 2 x 400g tins chopped tomatoes with no added salt or flavours) 250ml (1 cup) water
1kg (about 3–4) eggplants
500g fresh ricotta
1 bunch of dill, finely chopped
1 bunch of mint, finely chopped
½ bunch of basil, finely chopped
2 tsp ground nutmeg
1 tsp dried chilli flakes
30g capers, drained
100g parmesan, grated
2 tbsp olive oil
Cheddar cheese, to finish
1 Heat a large frying pan over a medium heat and add the chopped tomatoes and the water. Cook until the tomatoes break down and have a pasta sauce–like consistency.
2 Meanwhile, slice the eggplants lengthways about 1cm thick – thin enough to roll, but thick enough to hold the ricotta. Place the slices in a colander over the sink, and salt generously. This will help to remove excess moisture.
3 Place the ricotta, herbs, spices, capers, parmesan, olive oil and a pinch of salt and pepper in a large bowl, and mix to combine. Adjust the seasoning if necessary, and then set aside.
4 Spread the cooked tomatoes over the base of a large casserole dish. Take a slice of eggplant, and spoon a rough tablespoon of the ricotta mixture onto one end of the eggplant slice. Roll up the eggplant, and then place into the passata, edge-side down. Repeat with the remaining eggplant and ricotta.
5 Once the involtini are all assembled and packed into the dish, grate over a generous amount of cheddar. Bake for around 30 minutes, or until bubbling and brown.