Sun-dried eggplant rolls stuffed with Mediterranean tuna fish

The aubergines are cultivated in open field in our farm in the
month of April and are picked by hand in July and August.
After the picking, they are washed, selected, cut into slices
with all their peel, salted and laid in the sun on desiccation
frames for 3-4 days. At this point the greens arrive in our
factory and there’s a rewashing with water and wine-vinegar.
Aubergine-rolls are now ready to be stuffed, patiently and
by hand, with tuna from the Mediterranean sea and capers
of Racale. Then they are put in extra-fine-olive-oil. This
traditional preparation remembers that of our grandmothers:
in the past this kind of preservation assured fresh aubergines
for all the family all the year round.
These aubergine-rolls are excellent for hors-d’oeuvre or to
dress a rice salad or a cold pasta. Having a small store of them
in your cupboard is always a good idea!