2 tblsps olive oil
500g beef mince
1 small eggplant (300g), cut into 2cm pieces
1 red capsicum, chopped
2 cloves garlic, crushed
2 tsps dried oregano
1 tsp ground allspice
1 beef stock cube (10g), crumbled
700g jar passata
384g packet (8) mini white wraps
490g jar Alfredo pasta sauce
1 cup grated pizza cheese
Rocket leaves and lemon wedges, to serve
Heat oil in a large, non-stick frying pan over a medium to high heat. Add beef. Cook, stirring to break up mince, for 5 to 8 minutes, or until browned. Add eggplant, capsicum and garlic. Cook, stirring occasionally, for about 5 minutes, or until vegetables are softened slightly. Stir in oregano, allspice, stock cube, 2 cups passata and 1⁄2 cup water. Season with salt and pepper. Bring to boil. Reduce heat. Simmer, uncovered, for 5 minutes, or until thickened. Remove. Cool.
Divide filling evenly among wraps, spread across the centre, then roll up to enclose filling. Place, seam-side down, in a 20cm x 30cm greased, rectangular ovenproof dish (14-cup capacity). Spoon remaining passata over top, then pour over Alfredo sauce. Sprinkle with cheese.
Cook in a moderate oven (180C) for about 30 to 35 minutes, or until top is golden.
Serve cannelloni with rocket and lemon wedges.