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1
Pre-heat the oven to gas mark 4/350F/180C.
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2
Wipe the aubergine and trim off the stalk end.
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3
Cut it lengthways into 8 thin slices about 1/4 inch thick.
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4
When you get to the bulbous sides, chop these into small pieces and keep aside for the filling.
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5
Arrange the slices of aubergine side by side on an oiled baking tray, then brush each slice lightly with olive oil and season with salt and pepper.
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6
Put them into the oven on a high shelf and let them roast for 15 minutes, till they have softened to roll them up easily.
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7
In a bowl, place the tomatoes and pour boiling water on the tomatoes and after 1 minute drain and slip the skins off.
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8
Cut each tomato in half and gently squeeze the seeds out (discard the seeds) and then roughly chop the tomatoes.
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9
Heat oil in a frying pan and fry the onion, chopped aubergine and grated garlic for about 5-10 minutes till softened.
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10
Then add the chopped tomatoes, torn basil leaves and the sun-dried tomato paste and give it all a good stir and continue to cook for another 5-10 minutes.
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11
Add in the capers and season with salt and pepper giving it all a good mix.
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12
Remove the pan from the heat and let the mixture cool slightly.
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13
When the aubergine slices are cool enough to handle, spread an equal amount of the stuffing all over the slices followed by the chopped mozzarella leaving a border all round to allow expansion.
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14
Roll up the slices and put them in a greased baking dish, overlapping ends tucked underneath.
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15
Brush each roll with oil.
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16
Combine the fresh breadcrumbs and grated parmesan and sprinkle the mixture on top of the aubergine rolls.
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17
Brush the basil leaves with oil and place on top of each roll.
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18
Bake in the centre shelf of the oven for about 20-25 minutes till the breadcrumbs and cheese are golden-browned and serve immediately.
