Grilled Zucchini and Eggplant Casserole with Pistachio Pesto

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4 lavender or white small eggplants, trimmed and sliced in half lengthwise

Four 6-inch zucchini, trimmed and sliced in half lengthwise 

2 spring onions, sliced in half 

Extra-virgin olive oil, for cooking 

Sea salt and freshly ground black pepper 

4 bell peppers, colors of your choosing 

4 heirloom tomatoes 

4 cloves garlic, peeled and smashed 

3 ounces shelled pistachios 

1 bunch fresh basil, leaves separated

2 ounces grated Parmesan, plus more for serving