Eggplant Involtini With Mozzarella Cheese

• 2 eggplants cut lengthwise into 0,5 cm thick stripes
• 1 onion small, cubed
• 1 clove garlic minced
• 4 small tomatoes cubed
• 1 tea spoon of oregano
• 1 tea spoon of herbes de provence
• 15 oil table spoon of
• 7/8 cup mozzarella
• 1 handful pistachio nuts
• 1 handful olives
• 1 can anchovies
• black pepper
• 7 ounces short pasta such as penne, creste di gallo, fusilli

1. 1. Brush eggplant stripes with oil and grill till golden brown on each side. Remove from grill.
2. 2. Heat remaining oil, add garlic and onion, fry 2 min, add tomatoes, fry 5 min.
3. 3. Sprinkle with herbs and black pepper.
4. 4. Cook pasta according to instruction on the package. Drain and cool down.
5. 5. Arrange pasta in a heatproof dish.
6. 6. Cover with tomatoes sauce.
7. 7. Put piece of anchovies and a bit of mozzarella at one end of eggplant stripe and roll up.
8. 8. Repeat with the rest of eggplant stripes.
9. 9. Arrange them on the tomatoes sauce.
10. 10. Sprinkle with remaining mozzarella cheese, olives and pistachio nuts.
11. 11. Bake several minutes in the oven in 160 C degrees, till the cheese will melt.

eggplants, onion, garlic, tomatoes, oregano, oil, mozzarella, handful pistachio nuts, handful olives, anchovies, black pepper, pasta

Taken from www.yummly.com/recipe/Eggplant-Involtini-with-mozzarella-cheese-1692743 (may not work)