Goodness knows we've never turned our noses up at a sandwich piled high with meats and cheeses and dressed with an herb-spiked mayonnaise. But sometimes even we crave something different, and this all-veggie sandwich does the trick -- particularly at the end of a long work day. Prepare the filling on Sunday afternoon, refrigerate it and let the flavors marry overnight, and treat yourself to a hearty but simple dinner on a "meatless Monday."
Method:
1 eggplant, peeled and chopped
2 red bell peppers, seeded and chopped
1 red onion, peeled and chopped
4 cloves garlic, peeled and minced
extra virgin olive oil
1 tbl. tomato paste
your favorite sandwich bread and toppings
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the eggplant, bell pepper, onion and garlic with several turns of olive oil and a bit of coarse salt and freshly ground black pepper. Turn the vegetables out onto a baking sheet and roast for about 45 minutes, giving the vegetables a turn or two about halfway through.
