Makes 4 servings
1 large eggplant 1/4 c olive oil 1 long loaf crusty French bread 1/4 c basil pesto 1/4 lb provolone cheese, thinly sliced 6 sliced mild peppers, such as banana peppers 1 fresh tomato, optional 1. Slice eggplant 1/4-inch thick. Brush with olive oil on both sides. Grill over low to medium coals, turning once, until golden brown on both sides, 5-7 minutes total. 2. cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers and optional tomato in layers on one half of loaf. Top with other half of loaf. 3. If desired, wrap loaf in foil and heat at 350 degrees 20 minutes. Cut crosswise into 4 sandwiches and serve.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
