Recipe by Emily Davis
Serves 4
2 eggplants, trimmed and sliced into 1/2 inch rings
2 bell peppers (preferably yellow and red), trimmed and sliced into half inch rings
1/4 cup extra virgin olive oil, divided
kosher salt
freshly ground pepper
2 cups loosely packed arugula
4 oz. goat cheese
12 oz. jar roasted red peppers, drained
2 tablespoons We Olive Lemon Olive Oil
1/4 cup prepared pesto
1 ciabatta loaf
Preheat oven to 375 degrees. Toss eggplant slices with 2 tablespoons extra virgin olive oil and place on a sheet pan. Toss bell pepper slices with remaining 2 tablespoons of extra virgin olive oil and place on a sheet pan. Place both pans in oven and roast for 10 minutes before removing bell peppers. Pepper should be golden and beginning to brown. Check eggplant and continue to roast for 5 more minutes until tender and golden. Set vegetables aside.
In a food processor, place roasted red peppers, goat cheese and lemon olive oil. Process until smooth, taste and season with salt and pepper.
Cut the ciabatta loaf in half lengthwise and toast in the preheated oven on a sheet pan until warm and cut edge begins to crisp, about 8 minutes.
Spread one half of the toasted ciabatta with the goat cheese and red pepper spread. Spread the other half with the prepared pesto. Line the bottom half of the loaf with the roasted veggies, top with arugula and place the other half of the loaf on top. Cut into four equal sections and serve.
