Grill the peppers under a griller or directly over the stove-top until the skin is blistered and blackened.
Place immediately in a plastic bag to steam for 15 minutes.
Remove the bell pepper and peel off the blackened skin. Chop the bell peppers roughly and keep aside.
Heat oil in a pan over moderate heat. Add the eggplants; saute them until browned and fully cooked.
In a large mixing bowl combine the peppers, eggplants, tomatoes and the bread cubes.
In a small mixing bowl, combine the dressing ingredients and whisk until well combined. Add to the bread and salad. Serve with the grated cheese.