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Categories:
olive oil onion red bell peppers vegetable broth salt eggplant Mozzarella cheese red tomatoes fresh basil
Viewed: 56 - Published at: 4 years agoIngredients
- 4 tablespoons olive oil, divided
- 1/2 onion, minced
- 2 red bell peppers, chopped
- 1/2 cup vegetable broth
- salt and pepper to taste
- 2 eggplant, sliced lengthwise into strips
- 1 (6 ounce) package mozzarella cheese, cubed
- 2 firm red tomatoes, finely cubed
- 1 tablespoon chopped fresh basil, or to taste
Method
- Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart.
- Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.
- Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
- Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.
