Preheat broiler.

Place onions and red peppers in a sauté pan with 2 tablespoons of olive oil over low to medium heat.

Sauté mixture for 10 minutes, stirring occasionally.

Cut eggplant in half lengthwise and set on a sheet pan, cut side up.

Brush heavily with olive oil.

Sprinkle with salt, pepper and herbs du Provence.

Place under broiler until very dark on the top and tender throughout, about 15-20 minutes.

While the eggplant is roasting, add garlic, capers, sun-dried tomatoes, vinegar, smoked paprika, herbs and remaining olive oil to the red pepper mixture.

Stir and continue to sauté for another 10 minutes.

Remove from heat and season with salt and pepper to taste.

Remove the eggplant from the oven and transfer to a serving platter.

Spoon the red pepper mixture on top of each eggplant half.

Sprinkle with minced oregano, walnuts and goat cheese and serve.