Ingredients
Method
1.Spray a char-grill with olive oil cooking spray; heat on high.
2.Thinly slice eggplant half lengthways to get 20 slices. Grill eggplant 3 minutes each side, until tender.
3.Top each eggplant slice with a basil leaf, capers, a tomato half and bocconcini half.
4.Season and roll up, securing with a toothpick.