• 1 medium eggplant cut in slices – lengthwise
• 3 tablespoons tomato sauce
• 1 tablespoon tomato paste
• 8 ounces feta
• Green & red pepper (1/2 of each – diced)
• 2 green onions, chopped
• 1 teaspoon mustard
• 1 teaspoon balsamic reduction
• ½ bunch of fresh parsley, chopped finely
• Olive oil – 2 tablespoons
• 2 tablespoons pine nuts
• Salt & pepper to taste

Eggplant:

Grill the eggplant slices until lightly brown and let cool.

When cooled place a piece of feta at the bottom (widest part) of an eggplant slice, roll up and place on a serving dish seam side down.  Continue making rolls until all slices are used.

Sauce:

Sautee red & green peppers with olive oil until softened, add green onions and sauté for an additional 2-3 minutes, add tomato sauce and tomato paste, mustard and balsamic reduction, parsley, salt & pepper, sauté all for 3-4 minutes.

Top the eggplant with the sauce, garnish with pine nuts & parsley.

Enjoy!