1/4 cup canola oil
1 eggplant, cut into 16 slices, each about 3/8 in thick
Salt and ground pepper to taste
3 tablespoons olive oil
1 small onion, finely chopped
3 ounces mushrooms, coarsely chopped
2 to 3 large cloves garlic, peeled, crushed and finely chopped
4 ounces Monterey Jack or another soft cheese, coarsely chopped or grated
3 tablespoons golden raisins
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoon chopped fresh chives

Vinaigrette Tomatoes
2 large ripe tomatoes
1 small onion chopped
2 teaspoons red wine vinegar
2 tablespoons virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Heat 2 tablespoons of the canola oil in a nonstick skillet. When hot, add eight slices of the eggplant. Sprinkle lightly with salt and pepper, and cook 5 minutes on each side over medium heat. Remove to a side dish, and repeat with the remaining eggplant and canola oil. Set aside.

2. Heat 2 tablespoons of the olive oil in a skillet, and saut» the onion in the hot oil for 1 minute. Add the mushrooms and saut» for another minute. Stir in the garlic, and remove from the heat.

3. In a bowl, combine the cheese with the onion-mushroom mixture, and mix in the raisins, the Worcestershire sauce, the 1/2 teaspoon of salt, the 1/2 teaspoon of pepper, 3 tablespoons of the chives, and the remaining tablespoon of the olive oil. Divide the mixture among the sixteen slices of eggplant, mounding it in the center of the slices.

4. Cut the tomatoes in half horizontally, and gently squeeze out the seeds. Chop into 1/4 inch pieces.

5. Combine the chopped tomatoes, onion, vinegar, oil and salt and pepper in a bowl.

6. Spread the tomato mixture on a large serving plate. Wrap the eggplant slices around the filling to create rolls, and arrange the rolls, seam side down, on top of the tomato mixture. Sprinkle with the remaining tablespoon of chives, and serve at room temperature.
Jacques Pepin serves this dish at large parties or as port of a buffet. The stuffing called for is wonderful but the eggplant can also be stuffed with any leftover meat or. Fish or vegetables you might have on hand.
Saut»ed Eggplant Rolls
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