Slice the eggplant and zucchini thinly lengthwise. Use a peeler for convenience.

Dice the onion, mushrooms, and tomato.

Sprinkle salt on the eggplant and zucchini slices and let them sit for a while.

Lightly fry the bacon in a preheated pan.

Heat olive oil in a preheated pan and sauté the onion, mushrooms, and tomato together.

Once the onion turns translucent, add the sauce ingredients and stir well.

Layer the eggplant, zucchini, and bacon, then roll them together.

Place the sautéed mixture in an oven-safe dish and arrange the rolls on top.