Eggplant rolls

Preparation

1. Dice the 2 outer (end) slices of eggplant, with the peel, and set aside to add to the filling.
2. Use 2 teaspoons of the oil to brush the remaining 8 eggplant slices sparingly on both sides.
3. Heat a ridged chargrill or frying pan and brown the eggplant slices for about 2 minutes on each side or until they are tender but not soft.
4. Set aside on a board.
5. Add the remaining oil to the pan and cook the onion, half of the garlic, the capsicums, zucchini and reserved diced eggplant for about 5 minutes or until softened.
6. Add the parsley and half of the diced tomatoes, and continue to cook for a further 5–6 minutes.
7. Season the vegetable mixture, add the sugar and pour in the passata.
8. Bring to the boil, then cover and cook over a low heat for about 10 minutes or until the mixture is richly flavoured and thickened.
9. In a bowl, combine the remaining garlic and diced tomatoes with the chopped basil, mozzarella and olives.
10. Set this topping mixture aside.
11. Preheat the oven to 180°C.
12. Lightly season the eggplant slices.
13. Place a generous portion of the braised vegetable filling at the wider end of one slice and roll up to enclose the filling.
14. Repeat with the remaining eggplant slices and filling, placing the rolls side by side in an ovenproof dish.
15. Spoon the tomato and mozzarella mixture evenly over the top.
16. Bake for about 30 minutes or until the cheese topping has melted.
17. Garnish with basil sprigs and serve hot or warm.