Cut bread into thick slices. Preheat grill. Cut the tomatoes in half ; gently squeeze out seeds. Place tomatoes, cut side down, in a shallow, ovenproof dish. Place marjoram, salt and pepper, oil, vinegar and sugar in a small screw-top jar; shake well. Pour half over the tomatoes.
Cook the tomatoes under a hot grill for 30 minutes; turn halfway during cooking. pour remaining oil mixture over the tomatoes. Remove from heat and keep warm.
Brush the bread slices liberally with some oil, on both sides, and toast until golden. Rub cut surface on garlic over bread. place cooked tomatoes onto bread, top with artichokes and sprinkle with parsley.
Heat the oil in a large flying pan. Cook the eggplant slices for 2 minutes or until soft and just golden. drain on paper towels.
Cut the focaccia into four squares, then in half horizontally. Toast each side until golden and spread with tomato paste.
Layer the eggplant, onion, red pepper, fresh coriander and the combined cheese on each square. Place under a moderately hot grill for 2-3 minutes or until cheese has melted.
Serve immediately.
