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1
Slice the eggplant lengthwise into 1/4-inch thick slices (you will want at least 12 large slices).
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2
Lightly brush each side with 2 tablespoons olive oil and sprinkle with salt.
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3
Arrange slices on two baking sheets and bake at 400 F until golden brown in spots (about 30 minutes), switching positions of the baking sheets half-way through.
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4
Remove eggplant from oven and let cool slightly, then stack slices together to trap moisture and ensure that they are nice and soft for rolling.
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5
(Can be made ahead.
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6
If you do this, store in a sealed container in the refrigerator up to 3 days.)
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7
Meanwhile heat the remaining tablespoon of olive oil in a medium pot over high heat, then saute the carrot, onion, and garlic until onion becomes translucent, about 3 minutes.
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8
Add the white wine and reduce by half, then add the crushed tomatoes and basil.
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9
Stir to combine and bring to a boil, then reduce heat and let simmer, covered, for 30 minutes until carrots are soft.
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10
Remove pot from heat and blend thoroughly using an immersion stick blender.
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11
Check seasoning and add sea salt to taste.
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12
This should make about 4 cups of sauce.
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13
(Can be made ahead.
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14
Store covered in refrigerator up to one week.)
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15
Bring a large pot of salted water to a boil, and cook capellini according to package directions until al dente.
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16
In a large bowl, mix together the ricotta with 2 cups of the prepared tomato sauce.
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17
Strain and transfer the capellini to the large bowl and mix to thoroughly coat each strand of pasta with the sauce.
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18
(Work quickly to mix the sauce in, as capellini tends to clump together soon after being drained from the cooking water.)
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19
Spread 1/2 cup of the tomato sauce in a large baking dish, then prepare the involtini.
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20
Place a generous 1/2 cup of the capellini mixture on the narrow end of an eggplant slice, then roll up snugly and place the roll, seam side down in the baking dish.
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21
Repeat with remaining pasta and eggplant slices.
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22
Layer thin slices of smoked mozzarella over the top of the involtini.
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23
(Can be made ahead.
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24
Cover baking dish tightly with plastic wrap and store refrigerated up to 2 days.)
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25
Bake at 400 F for just a few minutes until involtini have heated through and the smoked mozzarella has become browned and bubbly.
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26
For each serving, spoon some of the remaining warm tomato sauce on a plate or shallow bowl and place 3 rolls on top.
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27
Sprinkle with a little minced fresh parsley or basil for some pretty color!
