Eggplant Rollatini Stuffed with Capellini

1 Lg eggplant sliced
12 -15 plum tomatoes seeded
1 small onion diced
1 clove of garlic sliced
Olive oil
Salt and pepper
4 TBLS of chopped fresh basil
1 TBLS of chopped marjoman
2 TBLS of chopped fresh Italian parsley
½ Lb  of cooked capellini
1 egg
1 log of goat cheese
1 cup of fresh ricotta cheese
¼ cup of Pecorino Romano cheese,grated

Method for roasted tomato sauce
Take seeded tomatoes and drizzle with olive oil and
salt and pepper then place on a baking sheet and roast for about
20 minutes at 350 degrees.
The tomatoes will start to brown on the ends and become soft.
Puree the tomatoes in a food processor.
Then in a saute pan brown onions an add the garlic. Then add your tomatoes,1 TBL of
chopped of basil and 1 tsp of chopped marjorman.
Let the sauce cook for about 15-20 minutes. If the sauce is too thick add a little water to thin it

Method for eggplant
Slice the eggplant thin to medium thickness and coat the slices with olive oil and salt and
pepper and place on a baking sheet,then roast at 350 degrees for about 10 – 15 minutes
until lightly browned.

Method for filling
Place cooked capellini in a bowl and cut the capellini with a scissors breaking up the strands.
Drizzle a little olive oil and add salt and pepper add one egg,ricotta and Pecorino Romano
then add the herbs.
Add ½ log of goat cheese,breaking it up with your fingers. Add about a few tablespoons of
the tomatoe sauce, and mix thoroughly
Now proceed to roll your eggplant.
Line your casserol dish with some of the tomato sauce. Place your eggplant rolls,seam side
down,and top it off with the rest of the tomato sauce. Dot the rolls with the remaining goat
cheese. Then sprinkle with the remaining fresh basil.

Bake at 350 degrees for about 15-20 minutes.