Aubergine rolls in tomato sauce

Name: aubergine rolls in tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 3 winter carrot variations possible; 2 stem celery; 8 el traditional olive oil; 2 eggplant; 12 beef meatballs Scale; 390 g spicy pasta sauce in a pack; 15 g fresh basil; 250 g ricotta

Italian eggplant rolls with ricotta in tomato sauce.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Chop the onion and peel the carrots. Cut the carrots and celery into cubes of ½ x ½ cm.
Heat the oil in a skillet and fry the vegetables for 15 minutes on medium heat. Let cool on a plate.
Cut the aubergines lengthwise in slices of ½ cm. Brush with oil on both sides and sprinkle with salt and pepper.
Heat the grill pan without oil or butter and grill the aubergines in parts in 6 minutes. Turn halfway.
Meanwhile, heat the oil in the frying pan and fry the balls in 5 min. Brown. Add the pasta sauce and simmer for 15 minutes with the lid on the pan.
Meanwhile, cut the leaves of basil into strips. Mix the vegetable mixture with the ricotta, half of the basil and pepper.
Spoon a slice of the ricotta mixture on each slice of eggplant and roll up. Put the rolls in the tomato sauce and warm for a further 1 min.
Garnish with the rest of the basil. Yummy! .