Grilled Vegetable Sandwich

From: How To Read A French Fry

Be generous with the oil in this recipe-it's necessary to replace the moisture that evaporates from the cut surfaces of the vegetables during the intense dry heat of grilling.

2 long Asian eggplants
Olive oil for brushing, plus 2 tablespoons
Salt
2 red bell peppers
1 medium yellow onion
1 loaf rustic bread, preferably a ciabatta
1 medium tomato, sliced
6 ounces fresh goat cheese
1/4 C finely sliced fresh basil leaves
2 tsp red wine vinegar
Fresh ground black pepper

Preheat the grill

Cut the stems off the eggplants and slice them lengthwise into quarters. Brush the quarters with oil and grill over medium-high heat, turning occasionally, until softened and darkened, about 10 minutes. Remove from the heat and salt lightly.

While the eggplants are cooking, grill the red peppers, turning, until they are blackened on all sides, about 10 minutes. Remove the peppers and place them in a zipper-lock plastic bag to cool.

Peel the onion, being carefull to leave the root end intact, and cut into 6 wedges. Grill the onion until soft, about 7 minutes, turning once.

Peel the peppers and remove the stems, seeds and veins.

Split the bread lengthwise in half. Arrange the grilled eggplant, peppers, onion and tomato slices in layers on the bottom half. Crumble the cheese over the top. Sprinkle with the basil.

Whisk together the 2 tablespoons of oil, the vinegar and salt and pepper to taste and drizzle over the vegetables.

Place the top half of the loaf on the sandwich and press down lightly. Slice and serve.