Depending on how many you are feeding, 2 large eggplants will make enough for 3-4 people
Peel and slice eggplant into ¼ inch slices, lengthwise.
(remember to soak peeled, sliced eggplant in salted water in a large bowl for 10 minutes). Saute eggplant in olive oil with 1/2 cup of water added after 5 minutes, till soft. Roast red pepper in preheated oven of 350o,for about 10 minutes, then seed and peel and make wide slices to place on roasted eggplant. Spread goat cheese on eggplant/red pepper, then on top of that a package of your favorite seasoned veggie burger that has been browned a little with 1 chopped onion and 4 minced cloves of garlic. Spoon onto goat cheese, roll up and spear with rosemary sprig. (You know, you just cant have enough garlic to flavor ANYthing! And its so good for your heart!!!) hint: you can pierce the eggplant first with a knife and then spear with the rosemary if it’s a tender branch. Return to warm oven while you prepare your sauce.
Sauce: roast 5-8 sliced tomatoes with ¼ c. wine, 2 Tbsp. olive oil and 2 cloves of minced garlic. add to ½ c. cooked diced onion that has been cooked in 1 Tbsp. olive oil and 1 large can of tomato puree (or organic crushed tomato’s). Salt and pepper to taste. Stir and simmer for 10 minutes. (This is where I return eggplant roulades to oven)(Oven is off.)Then just spoon over top of cooked rolled eggplant! YOU are going to LOVE this dish!I usually serve the eggplant with roasted baked, sliced russet potatoes that have been drizzled with olive oil and rosemary and sea salt and returned to the oven to crisp up for 10 minutes.YUMMMM!