Snack bread-Mediterranean

Ingredients: 
1nebolshoy eggplant (cut into thin circles) 
2nebolshih zucchini (cut into thin strips along) 
2 red onions (cut into rings of thickness 0.5 cm) 
2 tbsp. l. oil 
2 small red and 2 yellow sweet pepper (bake, peel skin, remove seeds and cut into strips) 
350 g spinach 
1 round loaf of white bread 
8 olives, pitted 
400 g soft cheese (in slices) 
125 g tomatoes (cut into thin circles) 
For the marinade: 
1 red chilli (cut into small cubes) 
12 leaves fresh basil or 1 tsp. dried 
2 cloves garlic (finely chopped) 
6 tablespoons. l. oil 
2 tbsp. l. vinegar 
Preparation: 
Mix ingredients for marinade in a large bowl. Brush slices of eggplant, zucchini and onion in oil. Periodically turning, under the grill or fry in a pan with a grill in batches for 2-3 minutes. Cool. Place in the marinade, along with strips of roasted peppers. Cover and refrigerate for 1-2 hours 
Heat 1 tbsp. l. marinade in a pan and fry, stirring, spinach (it should be soft). Good wring, season and chill. Put vegetables skimmer from the marinade. Cut off from the bread flat "cap" and cut out the pulp so that the left "wall" thickness of 1 cm Spread olives in a mortar to a paste. 
Smear the bottom of the bread from the inside of the olive paste. Put layers of spinach, eggplant, cheese, red pepper, zucchini, cheese, yellow peppers, red onions and tomatoes. Savor each layer. Close the "lid" and tightly wrap the cling film. Cover with a plate, hold the tin cans or other press and put in the refrigerator overnight. 
Stabbed with a sharp serrated blade carefully cut loaf into thick slices