1 small green chili pepper, deseeded and finely chopped
2 tablespoons chopped fresh parsley
1. Brush the eggplant slices with olive oil. Heat a grill pan over medium high heat and grill the eggplant slices for about 3 minutes per side. Set aside to cool. 2. Add the remaining olive oil to a large skillet and heat over medium heat. Sauté the shallots, garlic, and grated carrots until softened, 3 to 4 minutes. 3. Stir in balsamic vinegar, olives, capers, and capers, season to taste and turn off the heat. Add the walnuts and parsley and toss all ingredients together. 4. Heat the oven to 400°F/200°C/Gas 6 and spray a baking dish with olive oil cooking spray. 5. Add all sauce ingredients to a blender and process until smooth. 6. Roll up the eggplant slices with 1-2 tablespoons of the carrot walnut mixture and arrange on the baking dish. Drizzle with half of the sauce and bake for about 15 to 20 minutes. 7. Serve the Eggplant Rollatini sprinkled with parsley and with the remaining sauce on the side.