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In a colander toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
In the meantime, in a food processor, pulse olives, parsley, capers, chili pepper, 2 tablespoons of olive oil and vinegar until pureed. Set aside.
Heat a grill or a grill pan to medium. Lightly toss eggplant, zucchini, tomatoes and red bell pepper with olive oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and 7 minutes for eggplant, zucchini and pepper.
Spread bread with olive mixture. Assemble sandwich with eggplant, zucchini, peppers and tomatoes.
Wrap and refrigerate for 4 hours or if you are in hurry serve immediately.
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