Bruschetta with Summer Vegetables

So I have a whole bunch of peppers. Sweet and hot. I've already frozen a bunch of them and The Captain has been eating them raw on salads, but still we are overloaded. And as if The Cooking Channel knew what I was thinking, they aired a Jamie at Home episode with peppers as the highlighted food. He made a pepper bruschetta that looked great. I decided to borrow that idea, using the stuff we had around here. I would link the original recipe, but I can't seem to find it on Jamie Oliver's website.

My Version of Jamie Oliver's Bruschetta recipe
3 sweet peppers
3 chiles
1 tomato
eggplant (I only used a quarter of this one, cause it was kind of big)
thyme
2 cloves of garlic
3 slice of bacon, cut in half
lime juice
salt & pepper
olive oil


(Yeah, there is basil in that pic, but I decided I didn't want to use it when I was finished, so pretend it's not there.)Half the sweet peppers, creating little pepper boats. Season with salt and pepper.

Chop the tomato, the eggplant, the chiles and the garlic. Season with salt, pepper and thyme. Add the juice on 1/2 lime. Stuff the mixture into the pepper halves.

Place in a grill proof container (I used a huge aluminum bread pan). I put a little bit of olive oil in the pan before adding to peppers to prevent sticking.

Top each pepper half with a half slice of bacon. Cover with aluminum foil and grill over low heat (I was running around 350 degrees) for about 20 minutes. Remove foil and cook for another 20 minutes.

While the peppers are roasting, grill up 6 slices of a sturdy, rustic bread.

Place the cooked pepper halves on top of the bread. At this point, Jamie takes a knife and pokes little holes in the pepper so the juice can soak through to the bread. I took a couple spoonfuls of what was left in the pan and spooned it over as well. Good stuff. Really loved it. Had to eat with a knife and fork though cause they're a little drippy.