Combine diced eggplant with juice of the lemon and quickly saute in 2 tablespoons of oil for
20-30 seconds. Remove from heat and cool.
In a large bowl, combine eggplant, roasted pepper, olives, onions, garlic, herbs, remaining oil, vinegar, salt and pepper. Place in refrigerator for 1-2 hours.
Brush bread slices with desired amount of oil and either grill the bread or place it in the oven just until it is slightly crisp.
Spoon bruchetta mixture onto toasted bread slices.
Sprinkle with parmesan cheese and serve immediately.