1 lb eggplant (2 small or one large), sliced 1/2? thick
1 tsp salt
2 red peppers, washed
1/2 lb thin sliced provolone
1/2 cup prepared pesto
1/4 cup balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
12 oz loaf Ciabatta bread
Preheat broiler to high. Roast peppers until golden on both sides, place in a shallow bowl and allow to cool. Reduce heat to 350 F.
Sprinkle both sides of the eggplant slices with salt, place in a colander and allow eggplant to sweat (about 20 minutes).
When the peppers are cooled, remove skins, core and seeds, set aside.
Combine garlic with olive oil and brush onto eggplant slices. Cook eggplant slices on a baking sheet for about 18 minutes, until eggplant is softened. Brush red pepper and eggplant slices with balsamic vinegar.
Cut the bread horizontally and open. Brush the inside of the sandwich with pesto. On one side of the bread overlap the eggplant slices. On top of the eggplant place overlapping pieces of the red pepper. Top with cheese.
Close sandwich and cut into 6 wedges.