Eggplant and mozzarella rolls

Ingredients for 4 servings:

• 4 medium-sized eggplants (approx. 250 g each)
• salt and pepper
• 1 onion(s), peeled
• 250 ml water
• 5 tbsp olive oil
• 1 pack of chopped tomatoes with herbs
• 1 tsp broth, instant (delicatessen)
• 2 tbsp sauce thickener, dark
• 1 pinch(s) of sugar
• 1 tsp herbs, chopped (e.g. sage, thyme or herbs de Provence)
• 250g mozzarella

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Clean the eggplants and cut lengthwise into 16 even slices, approximately 1 cm thick. Season with salt and pepper. Let the eggplant slices marinate for approximately 30 minutes. Pat dry with kitchen paper. In the meantime, finely dice the onion. Sauté in 1 tablespoon of hot oil. Add 250 ml water and the chopped tomatoes. Bring to a boil. Stir in the stock and sauce thickener and simmer for approximately 1 minute. Season to taste with salt, pepper, sugar, and herbs. Cut the mozzarella into 16 even slices. Heat the remaining oil in another pan. Fry the eggplant slices on both sides until golden brown. Place on kitchen paper. Top each with a slice of mozzarella. Roll up and secure with a wooden skewer. Place the eggplant rolls in the tomato sauce and heat through.