Serves 6
Ingredients:
4 3/4 ounces canned artichoke hearts 2 ¼ ounces roasted red peppers 1 ounce Kalamata olives, pitted 2 teaspoons capers ¼ ounce chopped fresh basil 2 teaspoons balsamic vinegar ½ teaspoon vegetable oil 1 ¼ cups eggplant, sliced ½ ounce salt, coarse Vegetable oil (for grilling) 6 ounces roasted red pepper strips 3 ounces arugula 6 ciabatta rolls 6 ounces provolone cheese, sliced
Preparation:
- Drain canned ingredients. Split ciabatta rolls.
- Lay eggplant slices on sheet pans. Sprinkle both sides with salt. Pat dry after 15-20 minutes.
- Preheat grill to medium-high heat. In a food processor, combine artichokes, red peppers, olives, capers, basil, vinegar, and oil. Pulse until finely chopped. Refrigerate tapenade. This can be made a week ahead.
- Season grill with oil. Brush eggplant slices with oil; sprinkle with salt and pepper. Place on grill and cook eggplant slices 3-4 minutes per side. Slices can be rotated 90 degrees halfway during cooking to produce cross-hatch marks.
- On each ciabatta, layer eggplant slices, red pepper, sliced provolone, arugula, and 3 tablespoons artichoke tapenade.
