for 4 people

Courgettes

600 g	courgettes, cut lengthwise into slices approx. 5 mm thick
2 tbsp	olive oil
¾ tsp	salt

Filling

1	onion, finely chopped
1	garlic clove, finely chopped
280 g	Luganighe sausages, squeezed out of its skin, cut into pieces
150 g	carrots, coarsely grated
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt
a little	pepper

Sauce

1 tbsp	olive oil
800 g	cherry tomatoes, cut in half
2 tbsp	tomato puree
½ dl	balsamic vinegar
½ tsp	sugar
1 tsp	salt
a little	pepper
40 g	grated Sbrinz

How it's done

Courgettes

Place the aubergines on two baking trays lined with baking paper, brush with oil, season with salt.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. (Convection) Remove from the oven, allow to cool slightly.

Filling

Place the onion and all ingredients up to and including the pepper in a bowl, mix, then knead by hand until a compact mass is formed. Spread approx. 1 tbsp of filling on the ends of the courgette slices, roll up tightly.

Sauce

Heat the oil in a non-stick frying pan. Add the tomatoes and stir fry for approx. 3 mins. Reduce the heat, add the tomato puree, fry for approx. 2 mins. Add the balsamic and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cook for approx. 5 mins. Transfer the sauce to the prepared dish. Arrange the courgette rolls on top, sprinkle with Sbrinz cheese.

Return to the oven

Approx. 20 mins. in the centre of the oven. Remove from the oven and leave to stand for approx. 5 mins., serve.

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