Prepare the sauce by putting the onion, garlic and olive oil in a saucepan over medium heat to polish for 1 minute. Then add the pulp, the cone case, the vegetable broth, the sugar, the salt, the pepper and the thyme and boil for 15 minutes.
In a bowl, mix all the ingredients for the eggplant pulp and fill the cannelloni.
Grease a fireproof pan, put a little sauce on the bottom and spread the cannelloni in order, pour over the rest of the sauce and sprinkle with a little breadcrumbs, bake at 180 degrees Celsius, cover the pan with foil for 20 minutes, uncover it and continue baking for another 10 minutes.
Tip: We can add vegetable cheese to the filling or replace the thyme in the sauce with basil leaves.