Cannelloni stuffed with meat and tomato sauce eggplant

5-7 cannelloni (depends on how many people you are cooking)

300 g pork meat

1 eggplant

3 tbsp. tomato paste

2 tomato

2 garlic cloves

sunflower oil
what to choose? we'll show

salt

pepper

Stuff the cannelloni raw meat filling.

Coat with butter and put in a deep pan or glass-ceramic bowl. Pour into 12 water.

Bake in the oven for 20 minutes at 200 degrees C.

Eggplant cut into cubes and salt. Let stand for 30 minutes.

Drain the juice and fry in sunflower oil until tender.

Tomatoes, pour boiling water and peel them. Finely chop and add to eggplant.

Add water and simmer for another 5 minutes. Add the tomato paste and garlic passed through Chernogolovka. Mix well. Remove from heat.

Cannelloni out onto a plate and carefully pour the tomato sauce eggplant.

Bon appetit!