Aubergine rolls with tuna and salmon in tomato, caper and olive sauce

Delicious aubergine rolls filled with fish. I had tuna and salmon leftovers, but use any fish fillets, all in a tasty tomato sauce.

INGREDIENTS

1 AUBERGINE

100 g TUNA

100 g SALMON

1 JAR OF CHERRY TOMATO SAUCE OR PASSATA

1 GARLIC CLOVE

2 TABLESPOONS OF CAPERS

2 TABLESPOONS OF OLIVES

OREGANO

EXTRA VIRGIN OLIVE OIL (chilli )

SALT

I thinly slice aubergine.

I layer in a colander with coarse salt, weigh down with a plate and rest about half an hour to release bitter water.

I rinse and dry well and cut fish into strips. I lay out an aubergine slice and add tuna or chosen fish.

I roll a little.

I add a salmon piece.

I roll tightly and secure with a cocktail stick, preparing all.

I coat the rolls in flour on a plate.

I fry garlic in chilli oil, add rolls and brown.

I add a jar of sauce, capers, olives and a little water, cover and simmer for 15/20 minutes, adding more water if needed and a little salt.

I finish with oregano. I served squid-ink bread to mop up this fantastic sauce; the bread recipe is on the blog.