This is a recipe my friend Ricardo Quintao gave to me. Spread sliced eggplant, onions, and red, yellow and orange peppers on a baking sheet. Drizzle olive oil on top and add a little salt. Cover with foil and bake at 400F until soft, about 40 minutes. Remove the foil and bake about 15 – 30 minutes longer. Place vegetables in a bowl and add more olive oil, oregano, salt and chopped green olives. Refrigerate and serve the following day with baguette slices.