Vegan Eggplant Rollatini Recipe - Food.com

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
• olive oil (to brush over eggplant)
• 1 (16 ounce) package firm tofu, pressed for 10 min to get out most of water
• 0.5 (10 ounce) package frozen spinach, drained thoroughly
• 1/3 cup nutritional yeast
• 1/4 teaspoon salt
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2-1 teaspoon garlic, minced or 1/2-1 teaspoon garlic powder, to taste
• 1/4 cup green olives, sliced, drained, chopped
• black pepper
• 1 tablespoon olive oil
• 1 garlic clove
• 1 (28 ounce) can diced fire-roasted tomatoes
• 2 tablespoons tomato paste (I used ketchup)
• 1 -2 teaspoon honey, to taste
• 1/2 limes, juice of or 1 teaspoon lime juice
• fresh basil, coarsely chopped