Quarter the peppers and remove the pith and seeds. Slice the aubergines into rings and salt them for 20 minutes, rinse and pat dry. Heat the olive oil in a pan and add the garlic, allow the oil to infuse.
Brush the peppers and aubergine with olive oil and place onto the hot grill, turning constantly to prevent them from burning. When tender remove and place onto a plate, remove the skins from the peppers if you wish.
Cover them with plastic wrap and the steam will loosen the skins. For the dressing place the remaining juices from the peppers and place the ingredients for the dressing into a glass jar with a tight fitting lid and shake it all together.
Arrange the aubergines onto a plate and slice the roasted peppers into strips and spoon over the dressing and sprinkle with sesame seeds.