Wash the aubergines, cap both ends and cut lengthways into approx. 6 mm thick slices (bread slicer or adjustable slicer). Salt the slices on both sides, stack them and let the salt work for 10 minutes. Rinse well with water and dry well covered on a fresh tea towel.
In the meantime, wash the parsley, pluck the leaves from the stems and cut into small pieces. Cap the onions and garlic at both ends, peel and cut into small pieces. Mix everything together with the breadcrumbs and the olive oil with a magic wand until homogeneous. Cut the mozzarella into strips approx. 1 cm wide and cut to length according to the width of the aubergine slices. Fry the aubergine slices brown on one side with 5 - 6 tablespoons of olive oil. Mix the flour with the orange juice homogeneously. Brush an ovenproof dish with butter.
Place the aubergine slices on the worktop with the browned side up, spread a tablespoon of the paste on the lower part of the slice. Cover with the mozzarella, leaving approx. 2 cm at the bottom and approx. 6 cm at the top. Brush the upper end with the flour glue. Do not roll the aubergine slice too loosely from bottom to top and secure the roll with a toothpick at right angles to the winding direction. Place the finished rolls upright in the baking pan.
Remove the stalks from the tomatoes, wash them, peel them, quarter them lengthways, remove the green-white stems and remove the grains. Cut the quarters into cubes approx. 5 mm in size. Wash the peppers, remove the stem, cut open lengthways, fold open, core, cut lengthways into thin strips and cut them crossways into small cubes. Cut the onion and garlic cloves into small pieces.
Heat a medium-sized pan, add the olive oil and let it get hot. Add the onions and garlic cloves and fry until the onions are translucent. Add tomato and pepper pieces and stir-fry for 3 minutes. Deglaze with the red wine, allow to cool a little and then finely puree in the blender for 30 seconds at the highest level. Switch to the lowest level. Mix in the orange juice, then add the pecorino spoon by spoon and allow to mix in.
Season the puree with salt and pepper, freshly black from the mill, to taste and pour over the eggplant rolls. Baked in an oven preheated to 180 degrees for about 15 minutes.
Serve in the baking pan or in a serving bowl covered with salad and enjoy warm as a side dish.