Eggplant Rolls with Bell Pepper Sauce

Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes.

Meanwhile heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily but not so tender they break apart.

Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside.

Preheat the oven to 400 degrees F (200 degrees C).

Combine mozzarella cheese tomatoes and basil in a bowl. Season with salt and pepper and mix well.

Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture.

Bake in the preheated oven until cheese is melted about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.