Summary

Ingredients

• 300 g pecorino cheese
• 50 g parmesan cheese
• 300 ml vegetable stock
• 800 g tomatoes, chunky, from the can
• 500 g tomatoes, passed
• 1 tablespoon tomato paste
• 2 onions)
• 2 cloves garlic)
• 2 large eggplant (s)
• Rosemary sprig (s), fresh
• 4 tablespoon olive oil
• Salt and pepper from the mill

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Instructions

1. Cut an aubergine into thin slices and season with salt, weigh down and leave to stand for 1 hour.
2. Cut the other aubergine into small cubes, approx. 1 cm in size.
3. Cut the onion and garlic into cubes and fry in olive oil. Add tomato paste, toast lightly. Add the strained and chopped tomatoes and pour the vegetable stock. Season with salt and pepper. Add the rosemary sprigs and the aubergine cubes.
4. Wash and dry the eggplant slices well and fry them in a pan in olive oil. Drain on kitchen paper.
5. Cut the cheese into cubes.
6. Put the cooked tomato sauce in a baking dish, roll the aubergine slices with the cheese and add them to the sauce. Sprinkle with parmesan. Bake in a preheated oven at 180 degrees top / bottom heat for about 20 minutes.
7. White bread goes well with it.