Eggplant Bolognese Rolls - cooking recipe

Ingredients

None None FOR THE EGGPLANT BOLOGNESE ROLLS
1/2 tbsp olive oil
1/2 None onion, chopped
1 small carrot, chopped
1 small celery stalk, chopped
9 oz ground beef
1 oz pancetta or bacon, finely chopped
1/2 cup dry red wine
1/2 cup reduced sodium beef stock
2 tbsp tomato paste
1 cup fresh breadcrumbs
1/2 cup grated mozzarella cheese
1/2 cup olive oil, to fry
2 large eggplants, sliced 1/4-inch thick lengthwise
None None Basil leaves, to serve
None None FOR THE TOMATO SAUCE
2 tsp olive oil
1 small onion, finely chopped
1 None bird's eye chili pepper, finely chopped
2 cloves garlic, crushed
1 can (15 oz) diced tomatoes
1/4 cup shredded basil

Preparation

For the eggplant rolls, heat oil in a large skillet on medium-high heat. Add onion, carrot and celery. Cook, stirring, 5 mins, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, 5 mins, until browned.
Add wine; bring to a boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, 20 mins, until sauce thickens. Set aside to cool slightly.
Preheat oven to 400\u00b0F. Combine bolognese sauce, breadcrumbs and mozzarella cheese in a bowl. Set aside.
For the tomato sauce, heat oil in a medium saucepan on high heat. Add onion and chili pepper; cook 3 mins, until onion is soft. Add garlic, tomato and basil; simmer 5 mins. Season to taste.
Heat 1/4 cup of the oil in a large skillet on high heat. Cook eggplant slices, in batches, 4 mins, until golden brown, adding more oil as necessary. Drain on paper towels. Place 1 tbsp of bolognese filling at one end of eggplant slice and roll up. Repeat with remaining eggplant and filling.
Spread a little tomato sauce on bottom of a 13 x 9-inch baking dish. Arrange eggplant rolls, folded edge down, in dish. Pour remaining sauce over top
Bake 15 mins or until heated through. Serve rolls sprinkled with basil leaves.