Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.
Dry fry the aubergine slices over a medium heat until soft and charred.
Preheat the grill to it’s highest setting.
Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.
Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.
In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.
To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce.