2 aubergines, cut into long strips the thickness of a pound coin
2 tbsp vegetable oil
100ml/3½fl oz extra virgin olive oil
250g/9oz button mushrooms, or chestnut mushrooms, halved
1 onion, finely chopped
1 garlic clove, crushed
2 tbsp tomato purée
100ml/3½fl oz red wine
100ml/3½fl oz vegetable stock
4 tomatoes, chopped
1 tbsp fresh thyme leaves
200g/7oz buffalo mozzarella, torn into pieces
green salad, to serve
Heat a griddle pan until hot. Brush the aubergine slices with the vegetable oil and griddle for 2-3 minutes each side. Remove from the pan and set aside to cool.
Meanwhile, heat a little of the olive oil in a frying pan and fry the mushrooms for 3-4 minutes, or until cooked through.
Heat a little more of the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened.
Add the tomato purée and cook for a further 5-6 minutes, then add the remaining olive oil. Add the wine and stock, bring the mixture to the boil, then simmer for 5-8 minutes.
Stir in the cooked mushrooms, tomatoes and thyme.
Lay the cooled aubergine slices on a work surface and spoon on some of the mushroom filling. Roll the aubergine slice up and secure with a cocktail stick.
Preheat the grill to the highest setting.
Lay the aubergine rolls in a baking dish, top with the mozzarella and grill for 1-2 minutes, or until golden-brown.
Serve with a green salad.
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