Bruschetta with eggplant

For 4 people:
2 medium eggplants
3 cloves of fresh garlic
a hot fresh chili pepper
1 teaspoon dried oregano
8 slices of bread
extra virgin olive oil
Salt

Halve the eggplants and cook for 8-10 minutes on the grill well heated, until the skin is well browned and soft pulp.
Peel two cloves of garlic and dip the eggplant flesh mixer until blended.
Clean the peppers, remove the seeds, chop the flesh and add to the mashed Eggplant with oregano and two tablespoons of oil.
Add salt and, if necessary, add a little oil.
Peel the garlic and cut it in half.
Toast the bread in the oven heated up, rub it with garlic and serve hot with the eggplant.