Preheat the oven. Meanwhile, place the washed bell peppers, peeled and halved onions, and washed eggplants on a baking sheet. Drizzle with a little olive oil and sprinkle with salt. Roast at 350°F (180°C) for at least 30 minutes.

While the vegetables are roasting, slice the bread lengthwise and divide into four portions, thickness as desired. Toast the bread lightly. Set aside.

When the vegetables are done, remove them from the oven. Wrap the peppers and eggplants in newspaper (leave the onions unwrapped) and let them rest for a few minutes.

After a few minutes, unwrap the vegetables and peel the skin off the peppers and eggplants. Slice them into strips and place in a bowl with a little olive oil and salt.

To assemble the toasts, rub the bread with tomato, sprinkle with a pinch of salt, and top with the roasted red pepper, eggplant, and onion as desired.

Place the goat cheese slices on top and return to the oven until the cheese is golden (just a few minutes).

Once out of the oven, add the anchovies on top and enjoy!