Eggplant Rolls With Bell Pepper Sauce

1. 1

   Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.

2. 2

   Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.

3. 3

   Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C).

5. 5

   Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.

6. 6

   Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.

7. 7

   Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.