Eggplant And Sweet Potato Wraps

1) Preheat the oven to 180°C/gas mark 4. 2) Peel the sweet potatos, quarter, and boil in a pan for about 15-20 minutes until soft. 3) Slice each aubergine into thin-nish slices lengthways. Discard the outermost slices, with the skin on one side. You should aim for 4 slices per aubergine. I find that the easiest way to do this is to take off the outermost slices first, then slice what is left down the middle, and then half each half, to get 8 slim slices. 4) Place the aubergine slices in a sieve over the sink, salt them well, and leave for about 20 minutes, until a lot of the moisture has drained out . Make the stuffing while the aubergine is draining. Drain and mash the sweet potatoes, then add the thyme, the diced vegan cheese, the choppped spring onions, peppers and garlic. Mix well and season to taste with salt and pepper. Allow to cool, whilst you carry out the next step with the aubergines. 5) Once they have drained, rinse the aubergine slices well with water, pat dry with kichen paper, then brush them generously with the olive oil and lay them on baking sheets (you will need more than one sheet). Put them in the preheated oven for 10-15 minutes until they are soft, but have not turned brown. Remove and allow them to cool until you can handle them. 6) Spread a dessertspoon of the sweet potato mix on the aubergine slices and roll them up. Place on the baking trays with the fold side down. Top each roll with a slice or two of tomato, and grated cheese if desired. 7) Then wrap the rolls in well-buttered foil or baking parchment before cooking. You can make individual parcels of 2 to go in the oven, or put them all in one big parcel on the tray (what I usually do, as it is easiest!) 8) Bake for around 20 minutes in the preheated oven. If there is a cheese topping, open the parcels for the last 5 minutes of cooking to let it bubble and brown a little. 9) Garnish with the fresh parsley and serve with a green salad and crusty bread, or garlic bread. Enjoy!