Vegetable Stuffed Eggplant Rolls

Peel a squash, grate it and cut it into 3-4 mm thick slices.

And now there are 3 methods by which you can process them thematically:

- Sprinkle with a little oil and put in an oven tray lined with baking paper or Teflon - after 10-15 minutes turn them on the other side if they are browned and leave a little in the oven

That's exactly what I did here in the recipe.

- You can grill them, sprinkled (or not) with oil

- Or fry in oil - a method I haven't used in a long time, to avoid excess oil in food.

Let them cool.

Until the eggplant is cooked and cooled, prepare the vegetable filling.

The vegetables are washed and cleaned well.

Mushrooms and carrots are cut into small cubes - or you can give them through a food processor.

Cut the pepper into juliennes.

Heat a little oil in a pan, add the carrots and cook for 3-4 minutes, stirring periodically.

Then add the peppers, stir and leave for another 3-4 minutes on the fire.

Add the mushrooms, stir and let them drain well and evaporate all the water from the pan.

Pour the wine, leave it on the fire for another 3-4 minutes.

Season with salt and pepper, turn off the heat.

Put about 1 tablespoon of the filling on a slice of eggplant.

And run well.

Arrange the rolls thus formed in an oven tray.

Dissolve the tomato paste with a little water, to be of a more liquid consistency and pour over the rolls.

Instead of tomato paste you can use ketchup or homemade tomato sauce.

Sprinkle the grated cheese over the eggplant and place the tray in a preheated oven at 200 degrees for 20-30 minutes.

Leave until lightly browned.

Remove them from the oven and let them cool for 10-15 minutes and penetrate a little.

Serve as such or as a vegetable garnish in addition to a fish or meat.

Good appetite!