Aubergine Cannelloni
"Aubergine Cannelloni 2 large aubergines, thinly sliced lengthways. 1 tbsp salt 3 tbsp oil 1 onion, finely chopped 2 garlic cloves, crushed 397g can chopped tomatoes 3 tbsp tomato puree' 1 tsp sugar 100g ricotta cheese small bunch basil 225g mozzarella, sliced 50g Parmesan, grated Arrange aubergine slices in a colander, sprinkle with salt and stand for 15 minutes. Wash and pat dry on kitchen paper. Arrange on an oiled baking sheet, brush lightly with oiland cook at 180C or Gas Mark 4 for 12 minutes. Meanwhile, heat remaining oil and cook onion and garlic for 3-4 minutes. Add tomatoes, puree' and sugar. Simmer for 15 minutes. Spread a little ricotta on each aubergine slice, top with basil leaf and a slice of mozzarella. Season, roll into cannelloni shapes. Put half sauce in base of a 1 litre oven-proof dish, top with aubergine and remaining sauce. Sprinkle over Parmesan, cook at 200C for 20 min. Garnish with fresh basil. -----...