Eggplant cannelloni

First, we will cut all the vegetables into small pieces. We will put in a pan the extra virgin olive oil together with the garlic to brown, but not too much.

Add all the vegetables to the pan. Season with salt and pepper and leave it over medium/low heat, so that they are well done.

In the meantime, using a knife or a potato peeler, cut the eggplants into thin slices.

We will put them in a dish with a little salt. When we have them about 5 mint approximately, that we see that they have released the water.

Cover them with plastic wrap and make some holes. Put them in the microwave at intervals of 4 minutes at maximum power. In my case, 8 minutes was enough for the eggplants to be soft. Let them cool.

Once the vegetables are poached, add a couple of spoonfuls of fried tomato and stir. Then, we will put it in the blender and blend it until we obtain a homogeneous mixture.

Carefully stuff the eggplant slices and place them on a baking sheet.

Finally, cover with cheese and oregano. Bake at 180° with heat up and down for about 15 minutes. Ready. 🤗