In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish.
MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.