Ingredients

How to make it

  • Cut the eggplant into small dice
  • Heat the oil in a skillet. Add the eggplant and cook over a medium heat, stirring frequently, for 2 - 3 minutes
  • Add the spinach, garlic, cumin, and mushrooms. Season and cook, stirring, for 2 - 3 minutes. Spoon the mixture into the cannelloni tubes and place in an ovenproof dish in a single layer.
  • To make the sauce, heat the olive oil in a saucepan and stir-fry the onion and garlic for 1 minute. Add the tomatoes, superfine sugar, and chopped basil and bring to a boil. Reduce the heat and simmer for about 5 minutes. Pour the sauce over the cannelloni tubes.
  • Arrange the cheese on top of the sauce and cook in a preheated oven at 375 F for 30 minutes, or until the cheese is bubbling and golden brown. Serve immediately.
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Reviews & Comments 3

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  • mekiess 16 years ago
    This looks really good, but I'm not sure about the Cumin. Why did you include it?
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  • lunasea 16 years ago
    These look and sound really great, Peter. I am saving your recipe to try soon. Great post and thanks so much for sharing. Love your pics - they make me so hungry! I'll let you know when I make them....
    Vickie
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  • wynnebaer 16 years ago
    Sounds really good.....:)
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