Instructions: Make the sauce by grilling the pepper skin side up until the skin blackens. Place in a plastic bag until cool, then remove the skin.

Cut into strips.

Heat the oil, add the onion and cook for 4-5 minutes. Add the pepper, tomatoes, garlic and water, season, cover and simmer for 20 minutes.

Liquidise until smooth, then press through a sieve.

Cut the aubergines lengthways into 5mm ( 1/4") slices. Brush with olive oil and place on a preheated griddle until they are soft and browned on both sides.

Mix together the cottage cheese, pine nuts, basil and salt and pepper.

Spread a little of the mixture over each slice, scatter with tomatoes and roll up, starting at the widest end. Arrange in an ovenproof dish, and place in a preheated oven 190 C, 375 F, gas mark 5 for 15-20 minutes or until piping hot. Serve, garnished with extra basil, with the warmed pepper sauce.

NOTES : Cottage cheese is low in fat and has a fresh light flavour that makes it suitable for use in sweet and savoury dishes. In this recipe, griddling, rather than frying the aubergine means it absorbs less oil. If you do not have a griddle pan, use an ordinary grill.

Serve the roulades with a green salad and ciabatta bread.

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