1. Slice the eggplants lengthwise to make 12 x 1 cm thick slices. Spray lightly with Spray butter and cook on a hot grill plate until cooked through and golden on both sides. Lay on a clean work surface to cool.
2. Cut the block of Havarti into 12 even slices and place a 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 on top of the cheese.
4. Roll the eggplant to enclose, and secure with a skewer. Season with salt and pepper, to serve.