Vegetable Cannelloni

It's kind of like lasagna!


4 people


  • 1 eggplant, diced into small pieces
  • 1/2 cup olive oil
  • 5 cups fresh spinach leaves
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 2 3/4 ounces mushrooms, chopped
  • salt and pepper
  • 12 ready-made cannelloni tubes
  • Ingredients (Tomato Sauce)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 pound 12 ounces chopped tomatoes
  • 1 teaspoon superfine sugar
  • 2 tablespoons chopped fresh basil
  • 1 3/4 ounces mozzarella cheese, sliced


Preheat the oven to 375 degrees F.  Heat the oil in a skillet.  Add the eggplant and cook for 2-3 minutes. 
Add the spinach, garlic, cumin, and mushrooms.  Season to taste with salt and pepper and cook for 2-3 minutes, stirring.  Spoon the mixture into the cannelloni tubes and arrange in a single layer in an ovenproof dish. 
To make the sauce, heat the oil in a pan.  Add the onion and garlic and sauté for 1 minute.  Add the tomatoes, sugar, and chopped basil and bring to a boil.  Lower the heat and let simmer for 5 minutes.  Pour the sauce over the cannelloni tubes. 
Arrange the sliced mozzarella cheese on top of the sauce and cook in the preheated oven for 30 minutes, or until the cheese is bubbling and golden brown.  Serve at once.
Note: Lasagna sheets can be substituted for cannelloni tubes.