To make these grilled eggplant rolls, brush the eggplant slices with olive oil and grill until soft, not crisp. You could also fry them in olive oil if preferred. Transfer them to a paper-towel-covered plate and lightly dust with grated pecorino romano or ricotta salata. Soften a container of cream cheese and blend it well with a handful of roughly chopped salted capers (rinsed) and a small handful of chopped fresh basil. I used two varieties, purple and Greek. When the eggplant has cooled, spread a scoop of the cream on each round and roll them up. Serve with herbs and a bit more grated cheese if you like. These are very good at room temp or even chilled.