GF Roast Eggplant & Red Pepper Sanwiches

1 1/4 lbs Japanese eggplant

1 red bell pepper

1 green bell pepper

2 garlic cloves, sliced

2 tsp extra virgin olive oil

3 tbls mayonnaise

1/4 cup basil chifonade

8 thin slices mozzerella

Salt

Bread ( I use New Cascadia GF Rustic Baguette)

Preheat oven to 450F

Cut peppers into 1/2 inch slices.

Peel eggplant and cut into 1/2-3/4-inch dice.

In a large bowl combine the eggplant, peppers, garlic, salt and oil. Toss well and spread, in one layer, on a baking sheet. Roast 25 minutes, stirring once halfway through.

Spread mayo on bread. Lay one slice of cheese on top of the mayo. Mound one fourth of the veggie mixture on each sandwich. Top with basil and remaining cheese.

Wrap each sandwich in foil and return to oven for 10 minutes until heated through. Immediately remove foil so the cheese doesn't stick.