Ingredients

• 2 large eggplants
• ¼ cup sherry
• ½ cup currants
• 70 gram packet pinenuts, lightly toasted
• 1 cup fresh white breadcrumbs
• 500 grams ricotta cheese
• 2 egg yolks
• 1 whole egg, beaten
• 2 tblsp chopped fresh basil

Fresh Tomato Sauce

• 750 grams fresh tomatoes
• 1 onion, peeled and finely chopped
• 2 tsp minced fresh garlic
• 4 tblsp tomato paste
• ¼ cup dry white wine or sherry
• ½ cup vegetable stock
• ¼ cup chopped fresh basil leaves

Method

1. Cut the eggplants lengthwise into long thin slices, sprinkle with salt, stand in a colander and leave for about 30 minutes, until the bitter juices are disgorged. Rinse the eggplant slices and pat dry on absorbent paper.
2. Heat the sherry with the currants and leave for 15 minutes. In a bowl mix together the currants and sherry with the pinenuts, breadcrumbs, ricotta cheese, egg yolks, whole egg and basil.
3. Brush the aubergine slices well with olive oil and pan fry quickly until lightly brown on both sides. Place the cooled slices on a chopping board.
4. Place 2 tablespoons of the ricotta mixture onto each eggplant slice and roll up tightly to enclose the filling. Place the rolls in a i single layer in a lasagne-style dish. Spoon over the tomato sauce. Cook at 180°C for 20-25 minutes or until hot and golden.

Fresh Tomato Sauce

1. Cut the tomatoes in half cross-wise. Squeeze out the pips and juice and discard, roughly chop the flesh. Set aside.
2. Pan fry the onion and garlic in a dash of oil until tender, but not well-browned. Increase the heat, add the tomato paste stirring continuously until the paste starts to darken. Add the diced tomatoes, wine and vegetable stock and simmer gently for 10 minutes. Season with salt and pepper and basil. Puree or mouli of wished.