Eggplant Riccotta Rolls With Roasted Red Pepper Sauce-Shape Maga

Roasted peppers give red sauce a new spin—and it takes just 5 minutes to whip up. Substitute low-sodium jarred marinara sauce in a pinch.

• Ready In: 45 mins
• Serves: 4

Ingredients

• SAUCE

• 1 (8 ounce) can no-salt-added tomato sauce
• 1⁄2 cup  roasted red pepper, patted dry and chopped
• 2  garlic cloves, crushed
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
•  fresh ground black pepper

• eggplant

• 2 -3  large  italian eggplants, tops and bottoms trimmed
•  cooking spray
•  salt & freshly ground black pepper
• 3  packed cups  spinach leaves, choped
• 1 1⁄2 cups part-skim ricotta cheese
• 1⁄4 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 3  tablespoons pine nuts

Directions

1. To make the sauce, combine tomato sauce, peppers, garlic, basil, oregano, and salt in a blender; add pepper to taste. Process until smooth.
2. To make the eggplant rolls, position oven rack about 6 inches from heat source and preheat broiler. Place an eggplant on a cutting board so the bottom end faces you. Cut a thin slice lengthwise off two opposite sides to remove skin, then discard. Cut the rest lengthwise into 1/2-inch-thick slices. Repeat with other eggplant to make 12 slices total. Coat both sides of eggplant slices with cooking spray and season with salt and pepper.
3. Working in two batches, place slices on a foil-lined baking sheet and broil for 2 to 4 minutes on each side or until lightly browned. Remove from oven and set aside to cool. Turn off broiler and preheat oven to 350°F Coat a skillet with cooking spray and place over medium heat. Add spinach. Season with salt and cook about 2 minutes or until wilted. Transfer spinach to a bowl and mix with ricotta, basil, and oregano; add pepper to taste.
4. Place a rounded tablespoon of ricotta mixture near one end of an eggplant slice and roll eggplant up. Place in a baking dish, seam side down; repeat with remaining slices. Pour sauce over rolls and bake for 20 minutes.
5. Heat a skillet on medium low, add pine nuts, and toast for 4 minutes or until golden, stirring occasionally. Sprinkle over eggplant rolls and serve on individual plates or family style.