Eggplant Rolls with Ricotta

Ingredients

3 medium eggplants
3 tablespoons olive oil
2 cloves of garlic, crushed
salt and pepper, to taste
1 big cup (250 gr.) ricotta
1 cup (240 ml) spicy tomato sauce
about 1.5 oz (40 gr.) pecorino
basil leaves to garnish
For the sofrito:
1 onion
2 stalks of celery
½ big carrot
2 tablespoons olive oil

Preparation method