Wash the aubergines, remove the ends and then cut them into slices about half a centimetre thick. Heat a grill pan and cook them for 1 minute on each side, then lay them on a plate a sprinkle with a little salt. Remove the wild fennel (or basil) leaves from the stalks, wash them and then lay them out on a cloth to dry. Place the slices of aubergine on your work surface and arrange them, two by two, overlapping slightly. Lay a slice of swordfish on top of each pair of slice of aubergine, drizzle with half a spoonful of Balsamico Bianco, put a few pine nuts and sultanas (the latter having been soaked in warm water for 10 minutes and then dried) on top, and add a little grated pecorino and a sprinkling of breadcrumbs. Now season with some freshly ground pepper and a drizzle of olive oil, and wrap the slices of aubergine tightly around the filling to form the roulades. Press well with your hands so that they remain closed without having to tie them up. Place the roulades on a baking tray and cook in the oven, at 250 °C, for 6 minutes. In the meanwhile, in a blender, combine the wild fennel (or basil) leaves with the remaining pine nuts, the garlic and ½ a glass of olive oil. Add 1 spoonful of grated pecorino cheese and blend again for a few seconds to obtain a pesto sauce that is fairly liquid (if required, add a little more oil). Remove the roulades from the oven, arranged them on a serving dish and dress them with a little of the pesto and the remaining grated pecorino. Serve the roulades with the remaining pesto alongside them in a bowl.