Cut the aubergine into thin slices and leave it to air dry for a few hours.
Toast almonds and pine nuts without darkening them.
In a frying pan, pour the oil, add sliced tomatoes, garlic, chopped capers, and chopped pine nuts and almonds. Stir well and cook for about 10 minutes, then add basil and grated pepper.
Fill the aubergine slices with this mixture, roll them and place the rolls in an oven dish. Place them in the oven at about 160°C for 10 minutes.