1.Quarter capsicums, discard seeds and membranes. Cook capsicum on heated oiled grill plate, skin-side down, until skin blisters and blackens. Cover with plastic wrap 5 minutes, peel away skin.
2.Meanwhile, combine 2 tablespoons of the oil in small bowl with juice and garlic. Cut eggplant lengthways into eight slices, brush slices both sides with oil mixture, cook on heated oiled grill plate, uncovered, brushing occasionally with oil mixture, until just tender.
3.Combine tomato, olives and torn basil in small bowl. Place mesclun in medium bowl, drizzle with vinegar and remaining oil, toss gently to combine.
4.Place 1 slice of the eggplant on each serving plate, top each with 2 slices of the cheese, 2 pieces of the capsicum and another eggplant slice. Top with tomato mixture, sprinkle with extra basil leaves; serve with salad.