Eggplant cannelloni stuffed with tuna fish

Boil the 4 eggs and cut them into small pieces. Chop also the peppers (1 small jar). Drain the tuna oil well (I use the big hacendado can) and crumble it. Cut the olives (2 small hacendado cans) in half and put them together with all the ingredients except the eggplants, tomato and cheese.

Add just enough tomato so that the mixture sticks together and the tuna does not crumble, and so that it is easy to handle later. Stir it all as if it were a filling for dumplings.

Cut the eggplants 3-4 large ones in half. Take one half and with a mandolin we make slices until they are too small.

We begin to fill the cannelloni with the mince with a slice of eggplant always by the widest part, roll up and finish by the narrow part that we will put it touching the oven tray so that they do not unroll.

When we run out of picadillo. I use the leftover eggplant to make vegetable pizza or eggplant meatballs. Photos in my profile. Another day I pass you the recipe

When we have all the cannelloni in the tray put a little tomato sauce on top and gratin cheese. Bake at 180 degrees up and down and ready to eat!

When I make them I usually make a lot of them, and I must admit that they are the same but I don't know why the frozen ones release more water. Halfway through cooking I take them out and empty a little water from the tray and put them back in. Otherwise, they are softer. I HOPE YOU LIKE IT!

Let me know! Enjoy your meal 🤗