Eggplant Rolls Stuffed with Ricotta - Nick Stellino Site

Ingredients

• 3 cups roma tomatoes, peeled, seeded and finely diced
• 6 cloves garlic, finely chopped
• 1 teaspoon of fine sugar
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 tablespoons basil, freshly chopped
• 1 cup extra virgin olive oil
• Eggplant Rollatini
• 5 medium eggplants
• 3 tablespoons extra virgin olive oil
• 2 teaspoons salt
• Ricotta Filling
• 1 pound ricotta drained over a colander for about one hour (discard the drained water which)
• 1 teaspoon coarse black pepper
• 2 tablespoons fresh basil, chopped
• 1 cup Romano or parmesan cheese