This sandwich is also really delicious with grilled summer squash brushed with some mint dressing. (12 servings)

  • 2lb. eggplant, sliced in ½” rounds
  • 4 red peppers, roasted and peeled, julienne (or use jarred)
  • 1 tsp. salt
  • 1/5 baguette per person
  • 1 ½ cups Pistou Sauce (see sauce section)
  • 6 oz. arugala
  • 2 ½ cups Mushroom Ragout (recipe follows)

Salt eggplant lightly and lay in slotted pan over drip pan for several hours or refrigerate overnight. Cut red peppers in half and remove stem, seeds and white membrane. Line a couple of baking sheets with parchment paper or spray with nonstick spray. Lay eggplant out in a single layer on one and red peppers, cut side down, on the other. Bake in a 350F oven for 15-20 minutes. Turn eggplant slices over and cook both until tender approximately another 10 minutes. Slices will continue to wilt once removed from oven. Allow them to cool some before handling. Peel peppers and slice in thin strips. Slice baguette most of the way through leaving slightly connected to allow a hinge. Brush baguette well with pistou sauce, layer a few arugala leaves, place sliced eggplant to overhang some, spread out the peppers and fill with mushroom ragout.

Per Serving: Calories: 140 Protein: 5gm Fat: 1gm Carbohydrates: 30gm Sodium: 435mg