Thai Eggplant Sandwich

Preheat the grill or oven to medium-high heat. Slice the eggplant and red bell pepper into 1/2-inch thick rounds. In a small bowl, mix together lime juice, soy sauce, minced garlic, olive oil, salt, and black pepper. Brush the eggplant and red bell pepper slices with the marinade. Grill or roast the eggplant and red bell pepper for about 5-7 minutes on each side, until tender and slightly charred. While the vegetables are cooking, thinly slice the red onion and chop the cilantro. Slice the baguette into sandwich-sized pieces and lightly toast them. Assemble the sandwich by layering the grilled eggplant, red bell pepper, red onion, and cilantro on the toasted baguette. Serve the Thai Eggplant Sandwich with extra marinade on the side for dipping, if desired.