Risotto Eggplant Rollatini

Rinse eggplants and cut lengthwise into slices 1 cm thick (approximately 1/3 inch thick). Generously sprinkle eggplant slices with salt on both sides and let drain on a plate for about 30 minutes. Peel and dice onion and garlic and sauté in a little olive oil in a saucepan until translucent. Stir Arborio rice and bay leaf into saucepan and sauté briefly. Deglaze pan with a little broth, bring mixture to a boil and simmer to reduce slightly. Add broth to pan in portions and return to a boil after each addition, stirring constantly. Cut tomatoes into strips and stir into risotto. Cook risotto until rice is tender but not too soft.

Roast pine nuts in a dry skillet. Finely chop oregano, stir into finished risotto with pine nuts and season with salt and pepper if desired. Pat eggplant slices dry, sauté in plenty of olive oil until golden on both sides and drain on paper towels. For the sauce, mix cream, water, paprika and and red bell pepper and simmer for about 5 minutes. Puree sauce mixture, season with salt and pepper and strain through a sieve.

To assemble rollatini, form risotto into logs with spoons. Place risotto logs on eggplant slices and roll up. Heat rollatini in the oven if desired or drizzle with lemon juice and serve immediately.