Receta Aubergine Canellonis With Tomato Salsa

• 1 lrg Aubergine with the green top removed, finely sliced into 12 Extra virgin olive oil for frying
• 100 gm Couscous soaked in 300ml warm water for 1 hour A large unsprayed lemon, juice of
• 1 sm Bunc basil
• 50 ml Extra virgin olive oil
• 50 gm Parmesan shavings
• 3 x Ripe plum tomatoes with just the, roughly core removed Minced
• 1 lrg Red onion, peeled and finely minced
• 100 ml Extra virgin extra virgin olive oil Zest and juice of 1 lime
• 1 sm Bunc basil, finely sliced

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