In a shallow bowl place some ice cubes and cold water, set aside. In a skillet or medium pan bring about an inch of water to a boil and then blanch the chives for about 5 seconds. Using tongs remove chives from boiling water and drop immediately into the ice water. When the chives are cold, remove from the cold water and lay out on paper towels to dry.
Meanwhile place peppers under broiler or over a flame and blacken the skin completely. Place in a large bowl and cover with foil or plastic wrap and let set for about 20 minutes or until cool enough to handle. Remove skin and stem, scrap out the seeds and cut each pepper into 12 slivers.
Heat a small skillet over medium high heat and add the pine nuts. Toast for about 5 minutes shaking frequently until browned but not burned.
Whisk together the olive oil, vinegar, salt, pepper and oregano.
Slice eggplant into ¼ inch think, round slices. You will want to have 12 slices in all. Brush oil and vinegar combination on both sides.
Heat grill pan over high heat until hot. Lay on the eggplant slices and cook for about 3 minutes on each side, you want nice grill marks and for the eggplant to get soft but not mushy or dried out.
When done on both sides, remove eggplant to a plate and brush one side with more oil and vinegar combination.
For each roll up lay out one blanched chive and top with an eggplant slice, top eggplant with a few arugula leaves, two red pepper slices (let these over hang the sides of the eggplant slices a bit) crumble on some goat cheese and add some pine nuts. Pull up the sides of the eggplant to the top and tie the chive in a knot to secure. Alternatively you can just secure the top with a toothpick.
Can be made a few hours ahead and kept in the fridge, wrapped with plastic wrap. Take out of fridge about ½ hour before serving.