The following recipe, created by Chef Nick Stellino, appears on NickStellino.com. 

Ingredients 3 cups roma tomatoes, peeled, seeded and finely diced 6 cloves garlic, finely chopped 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon red pepper flakes 2 tablespoons basil, freshly chopped 1 cup extra virgin olive oil 1 teaspoon sugar Eggplant Rollatini  5 medium eggplants 3 tablespoons extra virgin olive oil 2 teaspoons salt Ricotta Filling  1 pound ricotta drained over a colander for about one hour (discard the drained water which) 1 teaspoon sea salt 1 teaspoon coarse black pepper 2 tablespoons fresh basil, chopped 1 cup Romano or parmesan cheese

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Directions

Serves: 4-6

To make the Pikkio Pakkio sauce

Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. The flavors will come together as the ingredients marinate. While the sauce is resting, make the eggplant rollatini.

Take each eggplant and cut off the bottom and top ends. Then cut off the four rounded sides until you are left with a rectangular brick.

At this point cut the squared eggplant into four to five rectangular slices each about a quarter-inch thick.

Brush each slice of eggplant with the olive oil and sprinkle with sea salt then grill each slice of eggplant on a stovetop grill pan, about one to two minutes per side.

Once you have grilled all the eggplant slices let’s make the ricotta filling. In a large bowl add the ricotta, salt, pepper, grated cheese, chopped basil and mix well.

Now we are ready to assemble the dish.

Place a heaping tablespoon of the ricotta mixture in the middle of each eggplant slice, then roll the sides over the filling as if making cannelloni. Pat it down so the filling spreads out without spilling out.

Finally lay the stuffed eggplant rolls, seam down on a serving dish and top with the Pikkio Pakkio sauce.

Bring to the table and share it with your family and friends.

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