Aubergine Delight: A Dish That Rivals Mea

Start by cutting up the eggplants. Salt the slices, then leave them for around half an hour. The bitterness is drawn out in part by this procedure.
With paper towels, pat the eggplant slices dry, then lightly oil and season with dried oregano.
Saute les oignons
Turn on a skillet or grill pan to medium-high heat. About 3–4 minutes on each side, broil the eggplant slices until they are soft and have lovely grill marks. An other approach is to bake them for 20 to 25 minutes at 200°C (400°F), turning halfway through.
To make the filling, warm a little vegetable oil in another skillet and sauté the bell peppers and chiles until tender.
Stirring to mix, add the capers and black olives to the skillet. Cook for two to three minutes more. Collect.
Assemble the Dish
Set half of the cooked eggplant slices in a baking dish.
Dollop the eggplant with the bell pepper combination.
Cover with the remaining eggplant slices after sprinkling half of the cheese over the surface.
For a crispy top, scatter over the remaining cheese and the crumbled stale bread.
Preheat the oven to 180°C (356°F).
The completed dish should take 15 to 20 minutes in the preheated oven to melt and bubble the cheese and turn golden brown on top of the breadcrumb topping.