Eggplant Rolls with Bell Pepper Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.'}

📊 Nutrition Facts

Per serving (4 servings total)