Peel tomatoes, cut into quarters, remove seeds and chop into cubes. Heat half the amount of oil, sauté onions until translucent. Add tomatoes, cook for 5 minutes, season with salt and pepper.
Rinse zucchini, melanzani, cut lengthwise into 3 mm thick slices. Boil plenty of salted water with the juice of one lemon. Cook vegetable slices in water for 1 minute, drain on paper towels and cool.
Place 1 zucchini slice on each eggplant slice, season with pepper. Press garlic on top and spread. Rinse and dry kitchen herbs, remove leaves. Lavishly spread kitchen herbs on zucchini slices. Crumble feta cheese, place on top. Roll up and pin with toothpick. Heat remaining oil and butter and brown roulades lightly all around. Pour in hot stock and continue to simmer for about 4 minutes. Serve with tomato sauce and sprinkled with thyme leaves.
If you double the ingredients and add long grain rice or millet, you have a delicious snack.
Our tip: Use fresh thyme for an aromatic flavor note!
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