Brush the aubergine slices generously with olive oil, then lightly salt the slices. Brown them at medium temperature in a non-stick pan for about 3 minutes on each side with the lid on until they are lightly golden, then leave them aside. If you wish, dry the oil from the slices with kitchen paper.
After drying the block of tofu with a kitchen cloth, crumble it between your hands and brown it in the same pan, once the aubergines have been removed. In addition to salt and pepper, you can add spices to taste (for example paprika, sweet or smoked).
Spread the tomato puree over the aubergine slices and season with garlic and pepper. Arrange a basil leaf, some olives and roll up to create the rolls.
