Tomato Sauce:

1. Crush the whole tomatoes in a bowl with a fork. 

2. Cook the onions in a little olive oil until they start to soften then add the garlic and sauté for about 1 minute. 

3. Add remaining ingredients and simmer for 30 minutes, until sauce thickens.

Eggplant Roll Ups:

1. Preheat oven to 200C/400F.

2. Slice the eggplants lengthwise about ¼ inch thick.

3. Lay them on a greased baking sheet with a drizzle of olive oil and drizzle some more olive oil over the eggplants.

4. Season with salt and bake in oven for 10 minutes or until they are soft and tender. Remove from oven and set aside to cool.

Assemble:

1. Take each eggplant slice, spoon a thin layer of the beef filling and press down with your finger tips to cover all of the eggplant, then roll up.

2. Spread half of the tomato sauce on the bottom of a casserole dish. Lay the rolled eggplants next to each other and place the sliced bell peppers in between alternating with red and green. 

3. Spoon 2 teaspoons of sauce over each eggplant, to cover the tops. 

4. Top with shredded mozzarella, parmesan cheese and freshly ground pepper. 

5. Bake covered for 30 minutes, uncover and continue baking for another 15 minutes until cheese is melted and golden on top.

6. Enjoy!