To make the romesco sauce: in a food processor or blender combine roasted peppers, oil, almonds, capers, garlic, vinegar, chili flakes and tomato paste and pulse until smooth but still with tiny pieces of ingredients visible.

Set sauce aside.

Lightly oil and heat up a grill or grill pan on medium high.

Season eggplant with salt, pepper and lightly rub eggplant slices with olive oil.

Transfer to grill and cook for about 4-5 minutes per side or until golden and grill marks appear.

Transfer to a platter and top with romesco sauce, herbs, feta and tomatoes.

Serve with some grilled crusty bread. *optional