Cannelloni with Eggplant and Capers

Ingredients

• 250 g cannelloni (uncooked)
• 2 Eggplants
• 2 Garlic cloves
• 6 tomatoes
• 2 tbsp capers
• 100 g Parmesan
• 1 sprig rosemary
• olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash, peel and dice the eggplants. Lightly salt and let them sit in water for about 10 minutes, then pat dry. Peel and finely chop the garlic cloves. Wash the tomatoes, remove the stems and roughly cube them. Quarter one tomato, seed it and finely dice; set aside to sprinkle on top later. Combine the diced eggplant, garlic, and tomatoes in a bowl. Remove rosemary leaves, finely chop, and mix with capers and half of the parmesan into the vegetable mixture. Add 2 tbsp olive oil and season with salt and pepper.

3. 3.

   Oil a baking dish, fill each cannelloni with the vegetable mixture, and arrange them side by side in the dish. Spread the remaining vegetables around the pasta and sprinkle with finely diced tomato. Drizzle 1–2 tbsp olive oil over everything and top with the remaining parmesan. Bake in the preheated oven for about 30 minutes until golden brown.