In a small skillet, combine the 1⁄3 C. olive oil and the garlic. Cook over low heat until the garlic is aromatic, about 15 minutes. Be careful not to burn the garlic. Remove from the heat.

Meanwhile, cut the eggplants in half lengthwise. Cut 3 or 4 slices (each about 1⁄8” thick) from each eggplant half with a mandoline or a very sharp knife, starting on the cut side of each half. You should have at least 18 slices; prepare a few extra in case some tear in grilling or rolling. Cut the red peppers into quarters lengthwise; seed, devein, and brush lightly with olive oil.

Preheat a gas grill to medium. Place the pepper quarters on the grill and close the lid. Grill, turning occasionally, until the skin is blistered and blackened and the flesh is tender, 12-15 minutes. Place in a resealable plastic bag, seal, and let stand until cool to the touch, about 15 minutes. Peel and cut into 1⁄4” thick strips. Increase the grill heat to medium-high and brush the eggplant slices lightly with the garlic oil. Season with salt to taste. Grill the eggplant until grill-marked and tender, about 1 minute per side. Stack on a plate and cover loosely with plastic wrap.

In a blender, combine the cheese, sun-dried tomatoes, pine nuts, half of the basil, and the remaining garlic oil. Puree until smooth, adding more olive oil if needed to make the blending easier.

One at a time, place the eggplant slices on a work surface. Spread lightly with the basil mixture and top with a leaf or two of the remaining basil leaves and a few strips of roasted pepper. Carefully roll up and place, seam side down, on a platter or arrange 3 rolls on each of 6 small plates and serve.