Preheat oven to 450F degrees.

Add the olive oil, garlic, oregano, hot red pepper flakes, and salt to a 12 inch oven-proof skillet. (I use a 12 inch, durable, non-stick wok, which works perfectly well for this recipe.) Stir this together well, and then add the vegetables, tossing them together gently until they are all coated the with the seasoned oil. Make sure that the eggplant slices don’t clump together.

Put the pan in the preheated oven and roast the vegatbles for 30 minutes, removing the pan and tossing them gently every five minutes. At the end of this time, taste the eggplant and peppers for tenderness, especially the skin. When ready, turn into a large bowl, dress with the balsamic vinegar, and let cool for 30 minutes.

At this point the salad can be refrigerated and kept until later. If so, let it return to room temperature before serving.

Meanwhile, cut the bread lengthwise and grill under the broiler, crumb side facing the flame, until toasted. Cut each length in half, and top each segment with its fair share of the vegetable mixture. Press this down firmly with a spatula and let sit ten minutes before serving.