Eggplant Involtini, Sicilian Style

Ingredients

• 1 jar, 250 ml (8 oz) roasted sweet red peppers, drained, chopped
• 30 ml (2 tbsp) liquid from jar of peppers, or water
• 30 ml (2 tbsp) olive oil
• Salt and freshly ground pepper, to taste
• 3 small eggplants, each cut lengthwise into 4 thin slices
• 125 ml (½ cup) olive oil
• 24 large spinach leaves, trimmed, rinsed, spun dry
• 115 g (¼ lb) mushrooms, sliced thinly
• 1 clove garlic, chopped finely
• 1 shallot, chopped finely
• 12 leaves fresh basil
• 85 g (3 oz) fresh unripened goat cheese, cut in 12 pieces
• Sprigs of fresh oregano, to taste