Combine the sliced eggplants, bell peppers and onions in a large baking sheet. Drizzle the vinegar, 1 cup olive oil and season with the salt, oregano and pepper. Using your hands, or kitchen tongs, toss everything together so the vegetables are all coated.

Roast for 45 minutes, toss and continue roasting until the vegetables are caramelized, about 30 minutes. Remove from the oven and let it cool slightly.

While the vegetables are roasting, heat the remaining tablespoon of olive oil in a saucepan, over medium heat. Add the garlic and saute until fragrant, 1-2 minutes. Add the crushed tomatoes, lower the heat and simmer, uncovered, for 10-15 minutes or until thickened. Remove from heat and reserve.

Once the vegetables are done, transfer to a serving dish and toss with the reserved tomatoes and olives.

You can serve immediately but it tastes better after 1-2 days in the fridge.