Brush with the extra virgin olive oil on both sides and lightly sprinkle with salt and pepper.
Place slices on hot, flat grill or pan until golden brown on each side.
Remove eggplant slices and let cool. Roast red bell pepper on fire if possible. If not, roast on any hot surface turning constantly. Remove from heat and remove skin and slick thinly. Spread the goat cheese evenly on grilled eggplant slices followed by the pesto and tapinade.