Preheat oven to 400.

Slice eggplant lengthwise very thin . Spray with cooking spray and place on a baking sheet. Cook in the preheated oven about 10 minutes, until softened and golden in color.

Set aside.

While eggplant is cooking, heat 1 T olive oil in large skillet. Add onion, cook until beginning to soften, about 3 minutes. Add garlic, cook an additional 1 minute. Add roasted red peppers, 2 T of the roasted red pepper liquid, crushed tomatoes and capers. Simmer, 10 minutes. Using an immersion blender, process the sauce.

Spoon just enough sauce into a 9x13 casserole dish to cover the bottom.

In a bowl, combine herbed cheese, zest and parsley.

Place 1-2 T of cheese filling on the end of each eggplant slice and roll up.

Place each roll atop the sauce in the casserole dish, seam side down.

Spoon a little sauce over each roll.

Bake 15 minutes.

Serve over pasta with remaining sauce. Garnish with additional parsley if desired.