Sauce:

1/2        cup finely chopped carrots
1/2        cup finely chopped white part of leek, rinsed well and drained
1           cup finely chopped onions
3          tablespoons olive oil
2          garlic cloves, minced
1          35-ounce can plum tomatoes, chopped, Including the Juice
1          bay lest
1          teaspoon crumbled dried thyme

Rollatinl


2        1 1/2  pound eggplants, peeled and sliced lengthwise 1/4 inch thick
1/2     pound Feta
1        cup whole-milk ricota
1        large egg, beaten lightly
1        cup freshly grated Parmesan
1        tablespoon fresh lemon Juice
1        cup plus 1 tablespoon minced trash parsley leaves cup minced scallions
          Oil for brushing

Make the sauce: In a large heavy skillet cook the carrots, the leeks, and the onions in the oil over moderately low heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring for 2 minutes. Add the tomatoes, the bay leaf, and the thyme, bring the mixture to a boil, and simmer it, stirring occasionally, for 45 minutes. Add salt and pepper to taste and discard the bay leaf.

Make the rollatini: Sprinkles the eggplant slices lightly with salt on both sides and let them drain in o colander for 30 minutes. In a food processor chop fine the Feta, add the ricotta, the soy, 1/2 cup of the Parmesan, and the lemon juice, and Mend the mixture until It is smooth. Add 1/4 cup of the parsley and the scallions and process the mixture for 10 seconds. Transfer the eggplant slices to paper towels and pat them dry. Arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with oil, and brush the tops with the oil. Cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 minutes, or until they are browned lightly on both sides, transfer them to paper towels to drain, and cook the remaining slices in the same manner. Put 2 tablespoon of the cheese mixture at the wide end of each slice and roll up the slices to enclose the filling.

Spread 1/4 cup of the sauce in a 10-by 7-inch baking pan and arrange the eggplant rolls in one layer on the sauce. Pour the remaining 1/4 cup Parmesan. Bake the rollatinni 8 preheated 350° F. oven for 30 to 40 minutes, or until they are heated through, and sprinkle them with the remaining 1 tablespoon parsley.