SautÈed Eggplant Rolls

Heat 2 tablespoons of the canola oil in a nonstick skillet. When hot, add eight slices of the eggplant. Sprinkle lightly with salt and pepper, and cook 5 minutes on each side over medium heat. Remove to a side dish, and repeat with the remaining eggplant and canola oil. Set aside.

Heat 2 tablespoons of the olive oil in a skillet, and sautÈ the onion in the hot oil for 1 minute. Add the mushrooms and sautÈ for another minute. Stir in the garlic, and remove from the heat.

In a bowl, combine the cheese with the onion-mushroom mixture, and mix in the raisins, the Worcestershire sauce, the 1/2 teaspoon of salt, the 1/2 teaspoon of pepper, 3 tablespoons of the chives, and the remaining tablespoon of the olive oil. Divide the mixture among the sixteen slices of eggplant, mounding it in the center of the slices.

Cut the tomatoes in half horizontally, and gently squeeze out the seeds. Chop into 1/4 inch pieces.

Combine the chopped tomatoes, onion, vinegar, oil and salt and pepper in a bowl.

Spread the tomato mixture on a large serving plate. Wrap the eggplant slices around the filling to create rolls, and arrange the rolls, seam side down, on top of the tomato mixture. Sprinkle with the remaining tablespoon of chives, and serve at room temperature.