Grilled Eggplant and Pepper Sandwiches

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Grilled Eggplant and Pepper Sandwiches

 

1 medium eggplant, cut into 1/2-inch slices

2 to 3 red bell peppers, halved, cored, and seeded

1/4 cup olive oil

2 to 4 cloves garlic, finely chopped

about 6 large leaves basil, chopped

2 tbsps. balsamic vinegar

salt and freshly ground pepper to taste

4 to 6 crusty rolls or squares of focaccia, split

4 to 6 ozs.sliced fresh mozzarella, or crumbled feta or goat's cheese

 

Toss the eggplant slices and bell peppers with the olive oil to coat evenly.

Grill the eggplant and red peppers over hot coals or under a preheated

broiler, turning as needed, until the eggplant is tender and the red peppers

are blistered and blackened in spots. Peel the charred skin from the peppers

and slice them into thin strips. Toss the red pepper strips with the garlic,

basil, balsamic vinegar, salt, and pepper. Layer the eggplant, red pepper

mixture, and cheese on the bottoms of the split rolls and cover with the top

halves, pressing together gently. Serves 4 to 6.