Ingredients

• 4 tbsp extra virgin olive oil
• 400g/14oz canned chopped tomatoes
• 2 garlic cloves
• roughly chopped
• 1 large handful fresh basil leaves
• roughly chopped
• salt and freshly ground black pepper
• 2 aubergines
• cut lengthways into 0.5cm/¼in slices
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 1 large handful basil leaves
• roughly chopped
• 110g/4oz sultanas
• 50g/2oz toasted pine nuts
• 1 large buffalo mozzarella
• ½ cut into thin slices and ½ roughly chopped
• 110g/4oz rocket leaves
• 25g/1oz parmesan shavings
• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• squeeze lemon juice
• salt and freshly ground black pepper

Directions

• For the tomato sauce
• heat a frying pan over a medium-high heat and add the olive oil
• tomatoes and garlic. Simmer for 3-4 minutes
• or until the tomatoes have just started to break down.
• Stir in the basil and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• For the aubergine
• preheat the grill to its highest setting. Heat a frying pan over a medium to high heat. Season the aubergine slices with salt and freshly ground black pepper. When the pan is hot
• add the oil and the aubergine slices
• a few at a time. Fry for 2-3 minutes on each side
• or until just golden-brown and softened.
• Remove the aubergine slices from the pan and arrange in a single layer on a plate or baking tray lined with kitchen paper
• to drain.
• Scatter over the basil leaves
• sultanas
• pine nuts and the roughly chopped mozzarella.
• Roll each aubergine slice up from the short side
• to form a pinwheel. Secure with a cocktail stick.
• Place the filled aubergine rolls into an ovenproof dish
• wedging them in tightly. Remove the cocktail sticks and spoon over the tomato sauce.
• Arrange the thin slices of mozzarella on top and season with salt and freshly ground black pepper.
• Grill for 3-4 minutes
• or until the cheese is golden-brown and bubbling.
• For the salad
• mix the rocket and parmesan shavings together in a bowl.
• Whisk the balsamic vinegar
• olive oil and lemon juice together in a small bowl until well combined
• then season
• to taste
• with salt and freshly ground black pepper.
• Add the rocket and parmesan to the dressing and mix well to combine.
• To serve
• spoon some of the filled aubergine rolls and tomato sauce onto serving plates and serve the salad alongside.