Bell Pepper Sauce

1. Roast red bell pepper on stove top until the sides are completely charred. After it cools, peel off the outer skin and roughly chop the bell pepper. Use a mixer to grind roasted bell pepper, blanched tomato and cilantro into sauce consistency.
2. Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add bell pepper/cilantro sauce, salt and pepper and cook until the sauce thickens, for about 10-12 mins.

Prep the eggplants

1. Trim off the ends of the eggplants. Slice them lengthwise into 1/4 inch slices. Salt the eggplants slices in a colander. After 30 mins, rinse off the slices in water and pat them dry using paper towels. Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. Set aside and allow to cool.

Prep the Stuffing.

1. In a bowl, combine basil pesto and greek yogurt. Mix well and season to taste.
2. Preheat oven to 375 deg F

Assemble

1. Spread bell pepper/cilantro sauce on the bottom of a baking tray.
2. Place the pesto mixture on the broader side of an eggplant slice (about two heaped teaspoons), gently roll it away from you and place it in the baking tray with seam side down. Continue with the remaining eggplant slices.
3. Sprinkle with mozzarella cheese on top. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. Remove from the oven, garnish with chopped cilantro and serve.