Eggplant (Aubergine) And Ricotta Rolls - cooking recipe

Ingredients

1 tablespoon olive oil
1 yellow onion, finely chopped
1 (425 g) can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
500 g fresh ricotta cheese
1/4 cup milk
1/4 cup finely chopped chives
2 tablespoons lemon thyme, leaves
1 lemon, rind finely grated
20 slices chargrilled eggplants
salt and pepper

Preparation

Preheat oven to 200 degrees celcius and lightly grease a square baking dish.
Heat oil in a fry pan over medium heat.
Add onion and garlic, cook for about 3 minutes.
Add tomatoes, tomato paste, balsamic vinegar and salt and pepper to taste.
Bring to the boil then reduce heat and simmer for about 20 minutes or until sauce is thick.
Combine, ricotta, milk, chives, thyme and lemon rind (add salt and pepper if required).
Spread ricotta mixture evenly over slices of eggplant, then roll up lengthways.
Spoon sauce into baking dish and top with eggplant rolls.
Cover and bake for approximately 25 minutes or until sauce is bubbling.