Roast Chicken with Broiled-Vegetable-and-Bread Salad

Chicken (3 1/4 to 3 1/2 pounds), whole

Eggplants or 4 japanese eggplants (1 1/2 pounds), small

Garlic clove

Red bell peppers

Swiss chard, large leaves

Thyme, fresh sprigs

Capers

Lemon juice, fresh

Salt and freshly ground pepper, Coarse

Olive oil, Extra-virgin

Red-wine vinegar

slices (2 inches thick) rustic italian bread, thick