Grilled Eggplant With Roasted Red Pepper Tapenade

Name: Grilled Eggplant With Roasted Red Pepper Tapenade
Ingredients: 2 medium eggplants, cut into 1/2-inch slices (about 16-20 slices); enough olive oil for brushing each slice on both sides; 1/2 cup finely chopped homemade roasted peppers (or bottled peppers); 1/2 cup finely chopped mixed olives (such as Kalamata and Cerignola); 2 tbsp extra virgin olive oil; 1 tsp lemon juice; 2 heaping tbsp finely chopped fresh herbs (such as basil, mint, oregano, and parsley); 1 tsp crushed red pepper flakes; salt, to taste; 2 tbsp toasted pine nuts; 4 tbsp feta or goat cheese; additional herbs, for optional garnish; extra virgin olive oil for drizzling