For 8 rolls:
1 can of tomatoes in juice (400 g., Tomatoes must be either frayed or small pieces)
125 gr. mozzarella
1-2 cloves of garlic
half a bell pepper (black olives can be used instead of pepper)
Eggplant cut into 8 strips. Soak in a little salted water for 10-15 minutes. Drain the water, eggplant dry with a paper towel. Each strip fry in skillet in oil with 2 sides. If you do not like the fat, the aubergine strips can be baked in the oven until soft state.
Basil chop with a knife. Tomatoes mixed with basil and a half to squeeze out the garlic. Season with salt and pepper. For the stuffing in a separate container, cut into cubes of mozzarella and pepper, add the remaining basil, a little salt and pepper and mix well.
In a form or put baking tinsa little tomato sauce. Each strip of eggplant lubricates a little tomato sauce, spread the filling, wrap. Finished rolls lay in shape. Top eggplant lubricate the remaining tomato sauce.
Bake in a preheated 200 oven for 15-20 minutes graudsov.