Combine a good dose of caponata with shredded mozzarella cheese and toasted pine nuts in a large bowl to make a filling.
One by one, fill and roll the cooked aubergine strips with your filling. Transfer to a baking dish in neat rows. Scatter with any left over mozzarella and cover with passata. Dress with grated Parmesan cheese and bake at 180c for 25 minutes, until piping hot and cooked through.
Allow to rest 10 minutes or so, before serving with green salad and good bread.