2 Medium eggplant (cut thinly length wise)
2 oz Sun-dried tomatoes (soaked and diced)
4 oz Fresh goat cheese
4 oz Ricotta cheese
2 tbsp Bread crumbs
1 Red and yellow bell peppers (diced)
1 Medium yellow onions (diced)
2 cloves Garlic (diced)
4 oz Fresh tomatoes (diced)
3 tbsp Olive oil
1 oz Freshly squeezed orange juice (optional)
2 Twigs fresh basil (chopped)
Salt and pepper to taste

In a medium sauce pan, add 2 tablespoons of olive oil and sweat the bell peppers, onion, garlic sun-dried tomatoes and fresh tomatoes.

Stir and let mixture simmer for 3 minutes. Set aside to cool.

Meanwhile, rub the rest of the oil evenly on the eggplant and on a parchment paper place in preheated 275°F oven for 3 minutes.

Now, in a bowl, transfer half of the mixture and let the other half continue to simmer on very low heat, stirring frequently and adding orange juice or water to prevent burning.

Then in the bowl with the other half of the mixture, add the goat cheese, ricotta and bread crumbs, basil and mix well.

Adjust seasonings.

Now, on a flat top, lay the eggplant slices and smear a generous amount of the mixture on top, do not over fill.

Roll the eggplant neatly and place back into the oven and let back for 15 to 20 minutes or until slightly golden.

To serve, spoon mixture on to a plate, then place rolled eggplant on top. Side of brown bread is recommended to dunk the sauce.