INGREDIENTS
3 long eggplants, 2 colored peppers, 2 ounces of soft cheese (or tofu cream), a handful of capers, a dozen black olives, oregano, a few slices of sweet onion, olive oil, salt.
PROCEDURE
Slice the eggplants and brown them in a pan with a little oil or on the griddle. Divide the peppers into 4/5 slices, remove the seeds and the internal films, cook them in a pan with a little oil or on the griddle. Chop the capers, olives and onion, pour into the bowl with the cheese (or tofu cream) and oregano, some extra virgin olive oil and possibly some salt. Spread the cream obtained on the eggplant and pepper slices. Roll up, insert into the skewer stick and refrigerate for 20/30 minutes to firm everything up.