Mix olive oil with Sioux Z Wow and brush both sides of each piece of eggplant.
Place in a zip top bag with the remaining marinade and let stand for 1 hour.
Turn the broiler on in the oven. Spray vegetable oil on a baking sheet and arrange the eggplant slices on it.
Broil eggplant about 3-4 min., until golden, and then turn with a spatula and broil the other side until golden brown. Note: Even better on the grill, about 3” from med/high heat.
Transfer eggplant to a large platter and let cool in a single layer.
In a small bowl, mash together feta, ricotta and mint. Cut peppers into 1” wide lengthwise strips.
To Assemble Rolls:
Spread each slice of eggplant, at the narrow end, with 1 T. full of the cheese mixture.
Then gently press 4-6 arugula or spinach leaves into the cheese. Let the ends of the leaves stick out the sides. Now lay several strips of the red peppers across the slice of eggplant from side to side. Beginning at the narrow end of the eggplant (where the cheese is), roll up each slice to enclose the cheese, the leaves and peppers. (Rolls may be made 2 hrs ahead, covered and held at room temp.)
Cut in half on the diagonal and arrange on a serving platter. Or, cut into 1” rolls and stand on end, like sushi rolls. Serve with Sioux Z Wow for dipping and our Sassy Black Bean Salsa.
*sliced lengthwise in ¼” slices (discard the side slices)
**(or two 7oz jars, drained, rinsed and patted dry)