Rinse the eggplant. Remove the stem and cut the flesh into slices. Sprinkle with salt. Rinse and peel the zucchini, peppers, and mushrooms. Cut the zucchini and slice the mushrooms. Cut the peppers into quarters. Peel the garlic and onion, then dice. Pat the vegetables dry. Heat half of the oil in a pan and saute the vegetables. Add the mushrooms at the end, with the garlic and the onions. Rinse the parsley and pluck the leaves from the stems. Chop the leaves and fold into the vegetables. Mix the vinegar with the salt, pepper, and wine. Gradually add the remaining oil. Arrange the vegetables on a plate and drizzle with the dressing. Serve with a warm baguette.