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Eggplant Rolls with Bell Pepper Sauce

"This is a vegetarian, low-carb, Greek-fashion recipe for rolled eggplant full of the clean flavor of mozzarella cheese and served with a amusing, vibrant bell pepper sauce. Ideal as a starter for a vegetarian night meal."

Ingredients :

four tablespoons olive oil, divided
1/2 onion, minced
2 purple bell peppers, chopped
half of cup vegetable broth
salt and pepper to taste
2 eggplant, sliced lengthwise into strips
1 (6 ounce) package mozzarella cheese, cubed
2 corporation pink tomatoes, finely cubed
1 tablespoon chopped sparkling basil, or to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Heat 2 tablespoons olive oil in a skillet over excessive warmth. Cook and stir onion till browned, 3 to five minutes. Add bell peppers and reduce warmth to low. Cook and stir for five mins. Pour in vegetable broth. Cook and stir for 10 mins.
Meanwhile, heat final 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they must be tender enough to roll without problems, but not so soft they smash apart.
Transfer cooked purple bell pepper combination to the bowl of a food processor; pulse till clean. Season with salt and pepper and set aside.
Preheat the oven to four hundred levels F (2 hundred degrees C).
Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix properly.
Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese combination onto 1 quit of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.
Bake within the preheated oven till cheese is melted, approximately 10 minutes. Remove from oven. Serve with heat bell pepper sauce.

Notes :

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