Aubergine cannelloni and plain Cancoillotte

Preparation

• 1
  Prepare the confit tomato sauce: Boil a pan of water. Make a cut on the tomatoes and immerse them in boiling water for 30 seconds, then in cold water to remove the skin.
• 2
  Dice the tomatoes. Brown 2 cloves of garlic and 1 onion in olive oil, add the tomatoes, sugar, oregano, bay leaf. Season and simmer over low heat for about 1 hour.
• 3
  Cut the aubergines into 8mm slices. Brush them with olive oil and salt them.
• 4
  Grill them in a pan.
• 5
  Prepare the stuffing: Fry the meat in a pan with 1 onion, 2 cloves of garlic.
• 6
  Season, then add the Cancoillotte and a few basil leaves. Let cook for 5 minutes.
• 7
  Place a spoonful of minced meat à la Cancoillotte on a slice of grilled aubergine.
• 8
  Then, roll the aubergine slice to form a cannelloni. Repeat the operation.
• 9
  Spoon the tomato sauce onto plates, then top with the aubergine cannelloni.