• Preheat the oven to 375 degrees F. You can use a grill, grill pan, or cast iron skillet. If using a grill heat it now.
• Slice the eggplant lengthwise. Liberally sprinkle both sides with salt. Driaing on a rack set over a baking sheet for 15 to 30 minutes to draw out moisture. Rinse off the salt from the eggplants and pat dry with a towel.
• Brush the eggplant with olive oil on both sides. Heat a pan or your grill to medium-high heat. Cook for 4 minutes per side. The eggplant should be soft and tender. Transfer to a baking sheet or plate. Cover with a dish towel so the eggplant can continue to steam and soften.
• While the eggplant is steaming, combine all the filling ingredients in a large bowl. Stir to combine.
• Spread the 1 cup of sauce in a 9x13-inch baking dish. Scoop about 11/2 tablespoons of the filling onto the end of one of the roasted eggplant slices and roll. Place the seam side down in the baking dish. Repeat with the remaining filling and eggplant slices. Pour over the remaining cup of tomato sauce.
• Cover the baking dish with aluminum foil. Bake for 20 minutes, or until the eggplant is soft.
• Garnish with pine nuts and fresh basil, and serve.

Simple Tomato Sauce

• Gently crush the tomatoes and set aside. Be sure to save the puree from the can. Alternatively, you can use already crushed tomatoes if you can find them.
• Add olive oil to a medium saucepan or skillet. Heat on medium heat. Add the onions and cook until translucent. Add the minced garlic and cook stirring for about 2 minutes.
• Add the tomatoes, with the puree, salt, pepper, and oregano (and red pepper, if using). Bring to a simmer and cook for 30 minutes stirring occasionally. After 30 minutes taste for salt and pepper and reduce down to desired consistency.