Preheat your over to 425° F.
If your fishmonger did not thoroughly clean the fish cavity, I recommend you give it a good cleaning, making sure to remove any blood that may be present. Of course, you will want to scale the fish too if that wasn't done.
Combine the juice from half of the lemon with the pumpkin seed oil and rub all over the fish inside and out.
Season with salt and freshly ground pepper, and place three of the tarragon sprigs inside the bass cavity.
In a roasting pan big enough to hold the fish, line the bottom of the pan with the sliced eggplant. Then, add the sliced shallots. Add the wine to the pan, and then the wild striped bass.
Place the olives and lemon slices on top of the fish.
Sprinkle with the minced tarragon, and roast in the oven for 25 - 30 minutes until the fish reaches an internal temperature of approximately 135° F. - 140° F. The flesh should be opaque and flake easily.