Bruschetta with Eggplant and Peppers

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3 tablespoons extra virgin olive oil

1/2 medium red onion, thinly sliced

2 small Japanese eggplants, cut into 1/4-inch thick rounds

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tablespoons red wine vinegar

8 basil leaves, chiffonade

Salt and pepper

4 large slices crusty Italian bread

2 whole garlic cloves

Olive oil