Cut the eggplant and the zucchini in slices of 2/3 mm. Season them with salt, pepper and olive oil and cook them in the oven at 200°C for about 30 minutes.
In the meantime prepare the tomato sauce. Mince the garlic and thinly cut the ginger, fry them in 2 spoons of olive oil. Add the ‘Organic datterini tomato sauce’ and bring to flavour with some salt and pepper.
Let it simmer for about 10 minutes.
Add the spices and cook for another 3 minutes on low fire.
In another pot, add the rice with 2 cups of water. Cook on low fire, covered, until the water is all absorbed.
Once the vegetables are ready, start composing the rolls. Place one slice of zucchini on top of a slice of eggplant, add the sliced pecorino cheese and some ‘Piccantella spread’.
Roll it up on itself.
Continue in the same way with the rest (you can close them with a toothpick to keep them tight). Once ready, add the rolls to the tomato sauce and cook everything together for another 10 minutes.