Prepare the sauce by putting the onion, garlic and olive oil in a saucepan to polish over medium heat for 2 minutes. Then quench with the wine and let the alcohol evaporate for a few seconds, add all the remaining ingredients and cook over medium heat for 20 minutes until the sauce sets.
Cut the eggplants into 1cm slices. approximately, place in a non-stick pan, sprinkle with olive oil and sprinkle with salt.
Bake in a preheated oven at 180 C for about 15 minutes.
Put in each slice of eggplant one tbsp. from the sauce, a dolma and wrap in a roll.
Place the rolls in a fireproof dish close to each other, pour over the rest of the sauce and bake for 15 minutes in a preheated oven at 180C.
Tip: We can accompany the food with a green salad as a regular meal or enjoy it as a meze!