Cut the eggplants into thin slices and place them on a baking sheet covered with baking paper. Season them with salt, pepper and fresh oregano, place them in the oven already heated to 200 degrees with grill function and bake for 10 to 15 minutes, until they have taken on a nice color. Meanwhile, cook the rice in salted water and, once drained, keep it aside. In a pan heated with a drizzle of oil, now add the sliced chili peppers with the rice and let them season for a few minutes. Finally, take the eggplant slices and create your rolls: lay a spoonful of rice in the center and close the whole thing by securing the flaps with a toothpick. Once you have completed the operation with all the slices, place your rolls on a baking sheet, put them in the oven for a few minutes and serve.