Stuff the raw cannelloni with the meat filling.
Coat with butter and place in a deep frying pan or glass-ceramic bowl. Pour 12 water over.
Bake in the oven for 20 minutes at 200 degrees C.
Cut the eggplant into cubes and salt. Let stand for 30 minutes.
Drain the juice and fry in sunflower oil until tender.
Pour boiling water over the tomatoes and remove the skin. Chop finely and add to the eggplant.
Add water and simmer for another 5 minutes. Add tomato paste and garlic passed through a garlic press. Mix well. Remove from heat.
Place the cannelloni on a dish and gently pour over the tomato sauce from the eggplant.