Bear in a Cave: Eggplant Rolls

I have posted other eggplant rolls before, but because my kiddos came up with such an awesome name for these I had to post this one too.It simply is long, thin strips of eggplant that are stuffed with whatever I had in the house. The Bear Cave name comes from the fact that they rolls look like caves, and then I poured the Beschmelle sauce over them, like snow. So the brown filling (the bear) is in the cave (the eggplant) and it is hibernating under the snow (the white sauce). Very cute. Honestly, I don't care what they call it as long as they eat it. :)

                                    **Food Photography courtesy of Joseph and Timothy**

Bear-In-A-Cave: Eggplant Rolls

1 cup cooked brown rice (about 1/2 cup dry if you are starting from scratch)
1 cup chick peas
1/2 onion diced
2 cloves garlic, diced
1/4 tsp red pepper flakes
1 green pepper, diced
2 stalks celery, diced
2 medium carrots, diced
1 roasted red pepper, diced
1 cup red wine
1 medium eggplant, Half sliced thinly from top to bottom,(you need about 8 slices) the other half diced
1 tsp thyme
salt and pepper
1 24 oz can chopped tomatoes
Vegan Beschmelle Sauce

1. In a large frying pan saute and salt the onion, garlic & red pepper flakes. When onion begins to turn translucent (about 2 min) add the green pepper, celery, chopped eggplant and carrots. Saute for about 5 min. Add the red wine, roasted pepper and thyme. Cover and steam for about 2 min. Then add the rice and chick peas. Remove from heat and set aside.

2. Pour the chopped tomatoes into the bottom of a 9X9 baking dish. Lay a slice of eggplant vertically on a cutting board. Place a large spoonful, about 1/3-1/2 a cup of filling in the middle, and gently bring the top and bottom edges to meet. Place the roll, seam side down on the tomatoes in the pan. continue with the remaining eggplant slices and filling.

3.Make the Beschmelle sauce and pour on top of the rolls. Bake at 350 for about 35 min, or until the top is beginning to brown slightly.

Vegan Beschmelle Sauce:

3 tbsp veggie oil
4 tbsp flour
2 cups unflavored almond milk
Salt & Pepper
1/2 tsp nutmeg

1. Heat the oil and flour in a medium saucepan for about 3 min. Add almond milk one cup at a time, whisking frequently. As the sauce thickens add the salt, pepper and nutmeg. Continue to heat until it has reached a loose custard consistency. Do not boil!