For anyone who likes eggplant . . .

Eggplant Roll-Ups

Slice an eggplant length wise into 6 slices. You will have butt ends left (I cubed them and roasted with potatoes and curry powder for another lunch). Bake slices at 350 for about 20 minutes. Meanwhile. . .

Dice 1/2 a carrot, onion (2 T), 1/2 rib of celery and roasted red and green peppers (I roasted one red and one green peppers earlier today). Saute carrot, onion and celery. Once they are soft add peppers, a tablespoon or so of pasta sauce , a teaspoon of balsamic vinegar and a cube of garlic (one clove). Mix that all up good and let it simmer, I don’t know like 5-10 minutes.

Put about 1/4 cup of the veggie mixture on each slice at the big end. Roll up and place seam side down in a small baking dish (I gave each roll a quick spritz of Pam before baking). Roll up the rest of the slices and bake about 30 min at 350.