Directions

1. Place red peppers, liquid and olive oil in the food processor and pulse to purée. Thin with more liquid (or water), if necessary. Transfer to a bowl and season with salt and pepper. Set aside.
2. In a grooved stove-top grill pan, grill the eggplant slices 4 at a time in 30 ml / 2 tbsp. olive oil. Drain on paper towels as you go. Set aside.
3. In the same pan, wilt the spinach in 15 ml / 1 tbsp. olive oil. Remove and set aside. Sauté the mushrooms in 20 ml / 4 tsp. oil, then add the garlic and shallot. Season with salt and pepper and set aside.
4. Preheat oven to 180°C / 350°F.
5. Pour the red pepper coulis into a baking dish.
6. Lay the eggplants slices on a work surface and season with salt and pepper.
7. Divide the spinach, mushrooms, basil and cheese evenly over each slice. Roll up and place seam side down next to each other on top of the coulis. Bake 15 minutes.
8. Place 3 involtini on each plate, spoon some of the coulis over the top. Garnish with oregano and serve.