Ingredients
2 aubergines
2 mozzarella balls
150g/5oz parmesan, grated, plus extra for the sauce
200g/7oz fresh breadcrumbs
small bunch flatleaf parsley
200ml/7fl oz béchamel sauce
2 red and 2 yellow peppers, sliced
balsamic vinegar
2 garlic cloves
olive oil
small bunch basil

Method
1. Slice the aubergines into six slices lengthways and brush with olive oil.
2. Griddle or grill until striped and golden, but not crispy.
3. Whizz up the parmesan, one of the mozzarella balls, the parsley and the breadcrumbs in a food processor.
4. Roll small handfuls of the mix in the aubergines to make rolls. Pack the rolls into a baking dish.
5. Meanwhile slowly cook the peppers in olive oil and garlic until soft. Add a splash of balsamic vinegar.
6. Take the béchamel and add some parmesan, and torn up mozzarella. Spoon this over the rolls and bake in a hot oven for 15 minutes until the béchamel goes golden.
7. To serve spoon some peppers onto the plate and lay the rolls on top.