Cut the aubergines lengthwise into 3 mm thick slices and lay out on a grid. Sprinkle with salt and leave for 30 mins. to draw the water out. Dab dry with kitchen paper. Brush both sides with cooking butter and fry on both sides in the grill pan for 1½ -2 mins. Remove from the pan.
For the filling: toast the pine nuts without fat in a frying pan. Remove from the pan. Half fry the bread in butter and remove from the pan. Sauté the red pepper, onions and garlic in the same pan. Deglaze with the stock, cover and allow to steam for 5 mins. Add the bread and allow to cool. Mix in the pine nuts, herbs and Sbrinz and season.
Stir together the vinegar and oil and season. Brush on to both sides of the aubergine slices. Put 2 tsp of filling on to each slice and roll it together. Place a curl of Sbrinz on each one and hold in place with a toothpick.