Shrimp Ratatouille Rolls


1 pound shrimp cleaned (pdv)
1 medium eggplant
2 medium zucchini
1 medium green pepper
1 small onion
3 cloves mashed garlic
¼ cup olive oil
16 oz chopped canned tomatoes
3 tbsp. Tomato paste
T Tbsp. red wine vinegar
2 tsp salt
Pinch pepper
Pinch cayenne
6 French rolls
2 cups shredded mozzarella


Chop vegetables and sauté with garlic for 5 minutes tomatoes and seasonings, simmer 20-30 min. add shrimp to heat thru. Warm and split rolls along top fill with mixture and top with cheese before retuning to a 350 degree oven.