Preheat Oven to 375 degrees. Cut the eggplants widthwise into 3/4" thick slices. Place the slices on a baking sheet lined with parchment paper. Brush them generously on both sides with plenty of oil, and salt and pepper. Roast in the oven for 25-30 minutes or until the eggplants are soft and golden brown. Cool to room temperature. Mix together bell pepper, vinegar, and capers, with 2T olive oil. Set aside for at least 30 minutes (can be kept in fridge for several days). To serve, arrange eggplant slices slightly overlapping on a serving dish. Break the cheese into large chunks and scatter on top. Spoon over the yellow pepper salsa and finish with cilantro.