Eggplant Rolls with Mountain Cheese

Rinse, trim and thinly slice eggplants. Season slices with salt on both sides and let stand for about 30 minutes in a colander. Pat dry and brush with olive oil, season with salt and pepper. Rinse and dry orange bell pepper, halve and remove seeds and ribs, chop and mash finely with 2-3 tablespoons of water in a blender. Strain through a sieve into a saucepan and simmer down to about half. Season with salt and lemon juice.

Rinse and halve red bell peppers, remove seeds and ribs and cut into 12 wide strips. Arrange, skin side up, on a baking sheet and roast under a hot broiler until skin blackens and blisters, watching carefully. Remove from the oven and cool, peel. Cut mountain cheese into thick strips. Arrange eggplant slices on a flat surface, top with red pepper slices and cheese slices. Roll up and thread on small metal skewers. Grill under a hot broiler for about 15 minutes, turnining halfway through grilling. Watch carefully.