Start with the caponata, chop the green pepper and mushrooms into neat dice. Fry the onion and garlic in a saucepan with 1 tbsp.  olive oil till soft. Stir in the pepper, mushrooms and oregano and cook for further 2 minutes. Stir in the tomato paste, sugar and vinegar and allow to reduce. Add in the olives and enough water and continue to cook until the vegetables are tender and the sauce is syrupy. While the caponata is cooking, you can prepare the involtini. Bash the meat slightly for larger, thin tender steaks. Season with salt and pepper, spread with the sundried tomato paste and sprinkle over chopped parsley, garlic and pecorino. Place a basil leaf on each slice and roll into involtini. Brush with olive oil and roll in the fresh breadcrumbs. Skewer the involtini x 3 pieces each on kebab sticks and grill till golden and cooked through. Serve with the mushroom caponata on the side.