Aubergine Cannelloni with Roasted Red Pepper Sauce

great vegetarian option

1. 1

   1. preheat oven to 200c/400f/gas 6. halve, core & deseed pepper. place on a baking tray & sprinkle with a little of the sun dried tomato oil & 1 crushed garlic clove. cook for about 15mins until softened.
   2. cut the aubergine into long, thin slices (need about 8). brush with a little sun dried tomato oil then cook on a hotgriddle pan until marked & softened.
   3. finely dice the onion & courgettes & crush the remaining garlic. heat some sun dried tomato oil in a frying pan. cook the onion, courgettes & garlic until softened. chop & add the sun dried tomatoes & mozzarella. allow the heat to melt the cheese a little.
   4. spoon the mixture onto the aubergine strips. roll up & place seam side down in an ovenproof dish. add any remaining filling to the base of the dish.
   5. slice pepper. add to chopped tomatoes & spoon around aubergine. cover & cook for about 15-20mins.