Eggplant rolls | Reader's Digest Australia

Name: Eggplant rolls | Reader's Digest Australia
Ingredients: 1 large eggplant, about 350 g, cut lengthwise into 10 slices, each about 3 mm thick; 2 tablespoons extra virgin olive oil; 1 onion, thinly sliced; 4 cloves garlic, chopped; ½ red capsicum, seeded and cut into thin strips; ½ green capsicum, seeded and cut into thin strips; 1 zucchini, cut into thin strips; 2 tablespoons chopped fresh flat–leaf parsley; 6 tomatoes, diced; pinch of sugar; 200 ml passata; ⅓ cup (20 g) chopped fresh basil; 175 g mozzarella, diced; 8 black olives, pitted and chopped; salt; pepper; sprigs of fresh basil to garnish

www.readersdigest.com.au

Unlike many eggplant recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and...

View full recipe on www.readersdigest.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.

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Ingredients

1 large eggplant, about 350 g, cut lengthwise into 10 slices, each about 3 mm thick
2 tablespoons extra virgin olive oil
1 onion, thinly sliced
4 cloves garlic, chopped
½ red capsicum, seeded and cut into thin strips
½ green capsicum, seeded and cut into thin strips
1 zucchini, cut into thin strips
2 tablespoons chopped fresh flat–leaf parsley
6 tomatoes, diced
pinch of sugar
200 ml passata
⅓ cup (20 g) chopped fresh basil
175 g mozzarella, diced
8 black olives, pitted and chopped
salt
pepper
sprigs of fresh basil to garnish