Roasted Eggplant Sandwich

MMMM

Brett woke up one morning craving an eggplant sandwich...so I had to make him happy!

1 large eggplant

1 large red bell pepper

1 medium yellow pepper

1 small purple or white onion

goats cheese

french baguete

tomato sauce OR hummus

Cut the eggplant into 1/2inch rounds or slices, rub well with olive oil and some salt. place in a pan in one layer only, in 350 oven until they look soft. Flip over and cook for another 15-20 minutes.

Meanwhile, roast your peppers over the open flame of the stovetop. Its eeeasyyy. You put the flame on high and put the pepper over it, turning until all of the skin has blackened. You'll be able to hear it pop and sizzle, thats good!

Once the peppers are well blackened, take off heat and put into a paper bag. The steam from the hot peppers with help to sliiide the skins off. Otherwise, rinse under warm water, peeling the skin off. Tear open and de-seed.

Slice the onion into thin strips and sautee until golden brown. Slice up your peppers into thin strips as well. Once your eggplant, onions and peppers are ready, warm up the bread.

Once the bread is warm, smear goats cheese and pile on the onion, pepper and eggplant slices. If youd like an Italian style sandwich, spoon on some tomato sauce.

If youd like a more meditteranean style sandwich, shmear on some hummus!