Place 1 tablespoon olive oil, eggplant and bell peppers on a baking sheet and roast for 30 to 35 minutes until vegetables are fork tender.
In a large skillet add remaining olive oil and heat over medium heat. Sauté garlic 5 minutes, add thyme, beans, jalapeno, lemon juice and sea salt and freshly ground pepper to taste.
Sauté 5 minutes until beans are warmed through.
In a food processor or blender add ingredients from skillet along with the flesh of the eggplant and the chopped bell peppers, process 1 minute until smooth.
Spread mixture on warm bread and top with goat cheese.