Preheat the oven to 450 degrees F.
Place the eggplant cubes in a single layer on a baking sheet and toss with 1 tbsp olive oil and 1/4 tsp sea salt. Nestle the bell pepper halves alongside the eggplant, skin-side up. Brush the tops of the peppers with 1 tsp olive oil.
Bake in the preheated oven for 30 minutes, tossing the eggplant halfway through. The skin on the peppers should be bubbly and tender.
Remove from the oven, then immediately place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
While the pepper are steaming, Toast the almonds in a skillet over medium high for 3-4 minutes while tossing them frequently. They should be golden and give a toasty aroma when they are done.
Transfer the almonds to a cutting board, then give them a rough chop.
Uncover the bell peppers, peel the skin (they should peel off easily), then cut them lengthwise into thin strips.
Place the eggplant cubes, bell pepper strips, and toasted almonds in a large bowl with the rest of the ingredients: 2 tsp olive oil, 1/2 tsp salt, lemon juice, olives, garlic, cilantro, oregano, ground black pepper. Toss well to combine.
Sprinkle with red pepper flakes, if desired, then serve chilled or at room temperature.