Recipe:  Eggplant Arugula Sandwiches

Most eggplant sandwiches use large slices of cooked eggplant, which never really worked for me.  In this recipe you cube the cooked eggplant and toss it with tomatoes and roasted or raw peppers and then make the sandwich.

Preheat the oven to 400 degrees.

Cut 1 eggplant into 1/2″ thick rounds.  Brush them with olive oil and salt.  Roast in the oven on a cookie sheet until browned on the bottom, then flip them and repeat.

In a cast iron skillet or another cookie sheet, roast 2-3 sweet peppers until browned on all sides.  Allow to cool, then peel and core.  (You can also skip this step if you want the peppers raw and crunchy.)

Dice 2 tomatoes and sprinkle with salt.  Let them sit for 10 minutes.

When the eggplant and peppers are done and cooled, cut them into small pieces.

Finely mince 1 clove of garlic and chop 6 pitted green olives, then toss them with the tomatoes along with 2 T. olive oil.  Add the eggplant and peppers, then season with salt and pepper.

Slice 4 Ciabatta rolls or other crusty bread lengthwise.  Make a cavity in the top halves.  Spread 1 T. soft gorgonzola on the bottom of each (vegans can use pesto instead).  Spoon the eggplant mixture into the hollowed out tops, then add a generous amount of arugula.  Sprinkle salt over it, then cover each filled roll with the bottom half and invert.