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Eggplant Involtini with Harissa Sauce

Ingredients

• 1 large Italian eggplant (about 1 ½ pounds)
• 1-2 tablespoons olive oil
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (28-ounce) can tomato puree
• 2 tablespoons tomato paste
• 1-2 tablespoons harissa paste (or to taste)
• 1 ½ teaspoons maple syrup (or granulated sugar)
• Salt and pepper to taste
• 1 cup raw cashews, soaked in water 4 to 8 hours and drained
• ¼ cup chopped onion (about ½ small onion)
• 2 garlic cloves
• ¼ cup unflavored soy or almond milk
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• ½ pound extra firm tofu, drained
• 1 cup torn fresh basil leaves
• ½ cup coarsely chopped Kalamata olives
• Salt and pepper to taste
• 1/3 cup panko breadcrumbs

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