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Roasted vegetable & feta sandwich

1 teaspoon dry oregano
1 loaf country bread, or use sourdough
1 eggplant
1 tablespoon olive oil
1 7 oz. jar roasted red bell pepper, (or freshly roasted)
pinch red pepper flakes
salt and pepper
4 ounces feta cheese
2 teaspoons lemon juice

Cut eggplant crosswise into 1/2" slices. Mix 1/2 tbs. oil with 1 tbs. water. Brush mixture on both sides of eggplant slices. Grill or broil until lightly brown and tender (3 to 4 minutes per side). Chop eggplant coarsely and mix with chopped red bell peppers. Season with salt and pepper. In a small bowl, mash feta with fork. Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbs. oil. Blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1" of soft interior from each half. Spread seasoned feta in bottom half of loaf. Spoon eggplant and pepper mixture over and place bread top firmly on bottom half. Cut into wedges and serve. 
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