Roulade d’aubergines

Slice brinjals lengthways into 5 mm thick pieces. Spread out on a tray, sprinkle generously on both sides with salt and set aside for 30 minutes.
Heat oven to 100 ºC. Rinse brinjal slices under cold water and pat dry. Brush both sides with olive oil and bake until tender and lightly browned (20 to 30 minutes). Allow to cool.
SAUCE: Heat tomato and onion mix. Add remaining ingredients, cover and cook for about 10 minutes.
Uncover and continue cooking, stirring occasionally, until quite thick (about 5 minutes). Check seasoning.
TO ASSEMBLE: Spread a quarter of the tomato sauce into base of an oven-to-table dish.
Cut mozzarella cheese into 1 cm thick slices, then into matchsticks. Set aside.
Spread ricotta cheese over each brinjal slice, place a mozzarella stick in centre and top with a basil leaf. Season with milled pepper and roll up to encase mozzarella.
Place brinjal rolls on top of tomato sauce in dish. Spoon remaining sauce over and sprinkle freshly grated Parmesan cheese on top.
Bake at 180 ºC for 20-25 minutes. Serve immediately.