Eggplant roll with feta

How it's made!

• Chop the tomatoes into small pieces. 
• Heat olive oil in a saucepan over medium heat.
• Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
• Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes.
• Add the chopped tomatoes to the pan and stir to combine.
• Add salt and pepper to taste, and chopped basil .
• Reduce the heat to low and let the tomato sauce simmer for 20-30 minutes. 
• Once the sauce is done, remove it from the heat and let it cool slightly.
• Slice the eggplant fingers lengthwise into thin, flat slices.
• Grill the eggplant slices until they are tender and slightly browned. Set them aside to cool.
• Spread the pesto Sauce onto each eggplant slice covering the entire surface.
• Add the feta cheese and Roll up each eggplant. 
• Once the eggplant rolls are done, remove them from the pan and top them with Tomato sauce and fresh basil.