DIRECTIONS

In a large skillet, saute the eggplant, onion and peppers in oil for 5 minutes or until vegetables are crisp-tender. Add the tomato, oregano, salt and pepper. Remove from the heat and set aside.
    Cut bread in half lengthwise; hollow out the bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Layer with lettuce, ham, turkey, salami and cheese. Top with sauteed vegetables. Replace bread top. Secure with toothpicks; cut into slices. Yield: 4-6 servings.