Eggplant Cacciatore Sandwiches

One 16 oz loaf frozen garlic bread, split lengthwise
2 Tbls E.V.O.O.
1/2 large onion, chopped
1 large eggplant (about 1 1/2 pounds) cut into cubes
4 oz cremini mushrooms coarsely chopped (1 1/2 cups)
salt & pepper to taste
3/4 cup white wine
2 tsp. fresh oregano, chopped
1 (14 oz.) can stewed tomatoes--drained & coarsley chopped, juices reserved
4 oz. thinly sliced provolone cheese

Bake garlic bread according to instructions.
Meanwhile, in large, heavy skillet, heat EVOO.  Add onion, cook for 5 min.  Add eggplant next and cook, stirring often for an additional 7 min.  Stir in mushrooms, cook for additional 5 min.  Season with salt & pepper. 
Stir in white wine and cook, scraping up any browned bits, until liquid has evaporated (about 2 min.)  Add oregano and tomatoes with their juices and simmer for about 5 minutes.
Preheat broiler.  Divide the eggplant mixture among the 4 pieces of toasted garlic bread.  Top with slices of provolone cheese.  Broil until cheese is melted.