Wash the aubergines, dry them, remove the stalk and cut the sides straight. Cut the aubergines lengthways into thin slices. Salt the aubergine slices and let them steep for 30 minutes. The eggplant leftovers can be used for other dishes.
In the meantime, wash the peppers, cut in half and clean. Cut the pods into small cubes. Peel the onion, cut in half and cut into fine slices. Remove the stalks from the tomatoes, scald briefly, peel and quarter. Then finely dice. Crumble the sheep`s cheese and mix it with the quark / ricotta and pesto. Wash the herbs, cut the leaves very finely. Peel the garlic and press it through the press. Add herbs and garlic to the sheep`s cheese cream and season to taste with pepper. You won`t need salt as the cheese is salty enough.
Pat the aubergine slices dry with kitchen paper. Spread the paste on the aubergine slices, roll them up and pin the ends with wooden skewers.
Heat 1 tablespoon of oil in a pot / pan. Sauté the onion in it, sauté the diced paprika briefly. Mix in the tomatoes, deglaze with the vegetable stock and season with salt, pepper and sugar cane granules. Cover the vegetables and sauté them over a medium heat for about 12 minutes until they are firm to the bite.
In the meantime, heat the remaining oil in a pan. Fry the aubergine roulades all over in it over medium heat for about 10 minutes. Serve the roulades with the paprika vegetables. This goes well with (whole grain) baguette or rice.
Tip: if you find it difficult to roll the panes, simply fold them up once. Then fry the slices in portions or in two pans at the same time, as they need more space than the roulades.
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