Place the bell peppers under a medium grill/broiler skin side up for approx 5-10 minutes.
Remove when skins are charred and starting to blister.
Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily.
Cut into chunky strips.
Meanwhile, in a small bowl combine the olive oil, thyme and basil.
Add the sliced eggplant and mix well so that the slices are coated.
Grill or griddle for approximately 10 minutes turning once.
For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency.
Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese.