Number 1 " Eggplant rolls with ricotta and red peppers

serves 4 1 lg egg plant olive oil s + p 3 red peppers - halved, cored and seeds removed 250g ricotta cheese 1/2 c basil pesto heat oven to 190 cut eggplant in 1.5cmslices, brush with oil both sides and place on oven tray. bake 20-30mins until golden. at the same time, place pepper halved in oven rub with minute amount of oil and bake 20-30 mins until soft and skins blister. Remove to bowl, cover with plastic wrap and skins loosen enough to peel. when cooled, peel peppers and discard skins. Combine ricotta and pesto. lay eggplant on work surface. cover with roast peppers, cut to fit. Spoon some ricotta mix on top. Roll and pack in baking dish. Bake 15-20 mins until heated through. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Great start - i give this 3 ticks. visually attractive and tasty, quite filling for a dinner with salads. Off we go