Eggplant Bundles

Cut eggplant lengthwise into ten 1/4-inch (5 mm) thick slices; layer in colander, sprinkling with 1 tsp (5 mL) of the salt. Let stand for 30 minutes. Rinse, drain and pat dry; arrange on greased baking sheet. Brush with 2 tbsp (25 mL) of the oil; sprinkle with half of the pepper. Broil, turning once, until golden, about 10 minutes.

Meanwhile, in bowl, pour boiling water over tomatoes and raisins; let stand for 15 minutes. Drain and chop tomatoes finely. In bowl, combine tomatoes, raisins, bread crumbs, pine nuts and cheese. Whisk together egg and remaining oil, salt and pepper; stir into bread-crumb mixture until moistened.

Divide bread-crumb mixture among eggplant slices, placing about 1 inch (2.5 cm) from 1 end. Top mixture with basil leaf. Starting at filled end, roll up, jelly roll style; place, seam side down, in greased 8-inch (2 L) square glass baking dish. Cover with foil; bake in 350°F (180°C) oven until hot in centre, about 20 minutes.