Method

Step 1: Preheat the oven to 220C.

Step 2: Slice the eggplant as thinly as possible lengthways, sprinkle a little salt over the pieces and allow to drain for about 20 minutes. Salt the eggplant only to inhibit excess oil from being absorbed. Take core and seeds out of capsicum. Place the capsicums onto an oven tray and rub a little Extra Virgin Olive Oil over and roast in the oven, turning occasionally until the skin blackens and blisters all over.

Step 3: Remove from the oven, place in a plastic bag and allow to cool. This allows the capsicums to sweat, making them easier to peel once cool enough to handle. When peeling be sure to remove the seed core and any membrane. Once peeled, wipe the capsicum pieces dry with kitchen paper and set aside.

Step 4: Rinse the eggplant and pat dry with kitchen paper. Drizzle with a little Extra Virgin Olive Oil and grill at high temperature on both sides.

Step 5: To make the roulade, lay sheets of plastic wrap onto a damp tea towel making a rectangle about 60 centimetre in length and approximately 40 centimetre in width. Lay the eggplant on top of the plastic, overlapping slightly, to create 40 x 30 cm rectangle. Place the capsicum on top of the eggplant, sprinkle with the chopped herbs and olives adjust the seasoning. Using the plastic as a guide, roll the roulade into a tight cylinder, twisting the ends to ensure that it doesn’t come undone. Refrigerate until needed, preferably for a few hours or overnight.

Step 6: When ready to serve, heat a little Extra Virgin Olive Oil in a small saucepan, and fry the capers until crisp. Drain on kitchen paper. Slice the roulade into six pieces through the plastic – this will help retain its shape – and place on plates. Sprinkle a few capers over each piece of roulade, drizzle a little Extra Virgin Olive Oil over and serve.