Stefania's aubergine rolls & farfalle pasta recipe

Ingredients (for 4 people):
2 Big round Sicilian aubergines (or black aubergines)
500g Ripe cherry or baby plum tomatoes
150g Provolone picante cheese
80g Mature Sicilian pecorino cheese (or Parmigiano Reggiano)
1 Bunch of fresh mint
Chopped up parsley
Extra virgin olive oil
Salt & pepper
1 cup of breadcrumbs
285g mozzarella
1 courgette
1 Red Pepper

Method:

1. Wash the aubergines then cut them into 7-8 mm thick slices lengthwise. Lay the aubergine slices on a clean dry cloth and sprinkle with a few pinches of rock or sea salt. Leave to rest for 30 minutes to 1 hour, so they will lose their bitter juices and soak up less oil while cooking.
2. In the meantime, blanch the tomatoes in boiling water for 30 seconds. The riper they are, the less you will need to blanch them. Drain and cover with cold water. Peel the tomatoes and cut them in half. Put 3 tbsp of extra virgin olive oil in a large pan and heat gently. Add the tomatoes, red pepper (diced) and courgette (diced) and cook into a creamy and chunky sauce. Season with salt and pepper.
3. Rinse the salt off the aubergines and pat them dry. Heat a skillet or steak pan, lightly brush the aubergines slices with olive oil and cook a few at a time for 2-3 minutes each side or until soft and marked on the surface. Leave to cool.
4. Pre-heat the oven to 200°c. Cut the provolone and the pecorino into thin slices, then wash the mint leaves and pat them dry.

6. Brush some oil on the bottom of an ovenproof dish and spread 2 or 3 tbsp of the tomato sauce across the bottom.
7. Put a slice of cheese and one mint leaf in the middle of each slice of cooked aubergine and roll them up. Place the rolls into the ovenproof dish, one next to the other; spread the rest of the sauce evenly on top and sprinkle with some roughly chopped mint leaves. Cover with foil and cook in the oven for 15 to 20 minutes until the cheese has melted and the oil starts bubbling.
8. Serve with a mixed leaf salad.