Step 1 Drizzle half the oil over capsicums. Heat a barbecue to medium-high. Cook capsicums until charred. Place into a bowl and cover with plastic wrap. Allow to cool, then peel. Discard skin and slice flesh into thick strips.
Step 2 Arrange capsicum, rocket and watercress on a platter. Drizzle with 2 tablespoons lemon juice and remaining oil. Set aside.
Step 3 Chargrill eggplant until tender and golden. Remove from heat.
Step 4 Meanwhile, combine remaining ingredients and remaining lemon juice. Spread ricotta mixture evenly over eggplant slices (about 1 tablespoon per slice). Roll up to enclose filling (secure with a toothpick, if necessary). Just before serving, chargrill bread, on both sides, on barbecue. Serve with capsicum salad and eggplant rolls.