Eggplant Roulades

This Saturday my parents were visiting and I made them dinner. Mom wanted the recipe (which I made up, so I needed to write it anyway) so I am posting it here.  :) Enjoy!

Eggplant Roulades

1 Eggplant
1 large tomato diced
1/2 onion diced
2 cloves garlic diced
1 medium zucchini diced
1/4 cup roasted red peppers diced
1 tablespoon pesto
1 cup cooked white rice
1/4 cup white wine
1 carrot grated
2 chicken fillets
crumbled feta cheese
tomato sauce

Set oven at 350. First poach the chicken fillets in white wine with salt and pepper. (Poaching is easy...just heat about 1/2 inch of liquid in a frying pan to boiling, add the meat, cover, reduce the heat and cook until the meat is done)

Next: Saute the onion, add garlic, and 1/4 tsp red pepper flakes. Add the rest of the diced veggies until they are starting to get soft. Add the wine, rice, pesto and roasted peppers. Season with salt and pepper as needed. Turn off the heat. Shred the chicken and add it to the pan. Remove the top and bottom rounded ends of the eggplant. Cut it lengthwise into thin sheets. When you are ready to roll the roulades add 3/4 cup crumbled feta cheese to the veggie/rice mix. Prepare a 9x13 pan by coating the bottom with tomato sauce. Take one sheet of eggplant place about 3/4 cup of filling in the middle of the eggplant and gently fold the ends into the middle to make a roll. Place the roll crease side down in the pan. Continue until you run out of filling. Spoon sauce on top of the roulades, and sprinkle with some feta. Bake at 350 degrees for 30 min or until the eggplant is soft.