Roasted Eggplant Foccacia
2 sheets plain foccacia bread
Cut the ends off of the eggplant, split it lengthwise, and slice into 1/4-inch thick slices. Dip each piece in the oil mixture, and arrange on a foil-covered baking pan. Broil until soft, turning once.
1 medium sized eggplant
1 large red bell pepper
1 large green bell pepper
1 large red onion
1 jar artichoke hearts
1 handful sundried tomatoes
red wine vinegar
garlic (about 6-8 cloves)
dried basil and marjoram
cook s choice of red or white wine
Peel, crush, and chop the garlic. In a mixing bowl put the garlic, about 1/3c olive oil, a couple of tablespoons of vinegar, and a healthy pinch each of basil and marjoram.
Core the red and green bell peppers, slice into strips, cut the strips in half. Toss them into the oil mixture, then scoop out and place them on another foil-covered baking pan.
After the eggplant is done, broil the peppers, stirring occasionally, until soft.
Peel the red onion, and slice thin, then break up the slices. Crush a couple of cloves of garlic, and rub them on the top of the foccacia bread. Scatter some sundried tomatoes on each bread, then loosely cover with a layer of onion. Arrange the eggplant to mostly cover; then scatter the roasted peppers; then add some artichoke hearts, and scoop the remaining garlic from the oil, and scatter that across the top. Place the foccacio on the baking pans, and bake uncovered at 350 for about 20 minutes. Then pull them out, take another baking pan, and use it to press lightly so that all of the veggies merge together just a little. Let cool, cover with foil, and refrigerate overnight. The next day it can be heated or served cold.
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