Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant
                        salt
   1      small         red bell pepper
     1/2  cup           olive oil
   2      cloves        garlic -- minced to a paste
   1      teaspoon      balsamic vinegar
     1/4  cup           chopped fresh italian parsley
                        salt and freshly ground pepper to taste
   1      loaf          crusty italian bread
     1/4  cup           capers -- drained

Preparation:

Trim the ends and slice the eggplant into 1/2-inch-thick slices. Sprinkle the slices lightly with salt and allow to drain on paper towels for 30 minutes. Rinse lightly and pat dry. meanwhile, car the red pepper over red-hot coals until blackened all over. Place the pepper in a closed brown paper bag for 10 minutes. Remove and scrape off all the blackened skin with the dull side of a knife. Do not rinse. Stem and see the pepper and slice it into 1-inch-long thin slivers. Brush the eggplant slices lightly with some of the olive oil. Grill the slices over medium-hot coals until browned and tender when pierced with a skewer, approximately 4 minutes per side. Chop the cooked eggplant and mix in the peppers, garlic, 1 tbsp. of the oil, vinegar, and parsley. Add salt and pepper and set aside until ready to use. Slice the bread into 1/3-inch-thick slices. Pour the remaining olive oil onto a plate. Grill the bread on both sides until browned. Dip one side quickly in the olive oil. Spread a spoonful of the eggplant mixture on the toasted bread and sprinkle a few capers on top. Serve immediately.