Stuffed Eggplant Rolls
Rinse the eggplant, remove the stalks and cut lengthwise into thin slices. Soak in salted water for 15 minutes, then pat dry with paper towels.
Blanch the tomatoes for a few seconds, eel, quarter, core and cut into cubes.
Remove the pits from the olives. Peel and finely chop the garlic. Drain the sardines. Coarsely chop the olives, garlic, sardines and almonds. Mix them all together with the diced tomatoes, wine and vinegar and season with salt and pepper.
Heat the olive oil in a pan. Dip the eggplant slices in flour and fry in portions on both sides. Drain on paper towels. Cut the mozzarella into thin slices and cover the eggplant slices with it. Put 1 tablespoon of the filling mixture onto each eggplant slice, roll up and secure with a toothpick.