Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

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2 eggplants, cut vertically into 1/2-inch thick slices

2 red peppers, quartered and seeded

2 yellow peppers, quartered and seeded

2 red onions, sliced 1/2-inch thick

1/4 cup plus 2 tablespoons olive oil

2 cloves garlic, finely chopped

2 tablespoons lemon juice

4 ounces soft goat cheese, crumbled

2 tablespoons finely chopped oregano

Salt and freshly ground pepper