1. Slice the eggplants lengthwise to make 12 x 1 cm thick slices. Spray them lightly with spray butter and cook on a hot grilling plate until cooked through and golden on both sides. Lay on a clean work surface to cool.
2. Cut the block of Aged Havarti Cheese into 12 even slices and place one piece in the middle of each eggplant slice.
3. Remove the charred skin, and seeds from the roasted capsicum. Cut the flesh into strips and place them on top of the cheese. .
4. Roll the eggplant to a close, and secure it with a skewer. Season with salt and pepper to serve