Aubergine Not-Cannelloni

This one's for Rebecca. Because I have loads of other things still to blog and now I'm all out of sequence but I'm doing this one first because she asked me to and I rock.

This one was an awesome one. Inspiration was taken from here, and once I'd seen it the recipes-part of my brain wouldn't stop whirring 'til I'd done something.

You will need (for 4):
- 2 aubergines
- 300g pot garlic and herb Philadelphia
- 125g pot soft goats' cheese
- large handful of fresh spinach
- 1 large onion
- 2 cloves garlic
- 2x 400g tins chopped tomatoes
- sprinkle dried oregano and rosemary
- oxo cube
- glug of red wine (or a desert spoon of red wine vinegar and 1 tsp sugar)
- fresh parsley

The aubergines: Begin by prepping these. They should be topped and tailed, and sliced as thinly as you can get them - about 5mm is ideal. Sprinkle with salt and leave to the side for about 20 minutes, until water droplets begin to appear on the surface. Rinse off the salt and pat dry, then brush both sides of the aubergine with olive oil and grill for approximately 4 minutes each side.

The sauce: Chop the onion and garlic and throw into a large saucepan with a splash of olive oil. Cook for 8 minutes, then add the tomatoes and the dried herbs. When this begins to bubble, put the oxo cube and red wine into the saucepan as well. Cook on a low-medium heat for about 10-15 minutes, stirring regularly, until it begins to thicken. Season to taste.

The filling: Empty the pots of cheese into a mixing bowl, and stir together thoroughly. Add to this a sprinkle of black pepper, some fresh parsley and the spinach leaves (when I made it I had a mixture of spinach, watercress and rocket, so they all went in). Stir again so that everything is incorporated.

The assembly:
1. Put a spoonful of the cheese mixture onto each slice of aubergine, and roll the aubergine around it.

2. Pour enough sauce into a baking dish to cover the bottom of it, then place the aubergine slices on top, with the end of the roll facing down. As you can see with mine I used a courgette as well, as I only had one aubergine. It wasn't bad - I'd recommend sticking to the aubergine but if you have any fussy eaters who don't like it they can be easily appeased this way.

3. Pour the remaining sauce over the aubergine rolls, and bung the remaining cheese mixture on the top too. You could also sprinkle over some breadcrumbs or seeds.

4. Bake at 200°C for 30 minutes and then enjoy thoroughly. I like serving it with a mixed leaf salad with a balsamic and olive oil dressing, but you could do anything at all.