• 1 large eggplant , unpeeled, chopped
  • 2 medium bell peppers , chopped
  • 2 large garlic cloves , minced
  • 2 tablespoons olive oil
  • 1 loaf Italian bread
  • 1 chopped tomato
  • 1 small head escarole , chopped and steamed a bit
  • wine vinegar
  • capers
  • black olives , sliced
  • fresh basil
  • 1 Preheat oven to 300°F.
  • 2 Heat the oil in a skillet and gently fry the eggplant, peppers and garlic for about 15 minutes.
  • 3 Cut the bread in half lengthwise.
  • 4 Divide the eggplant mixture, tomatoes, and escarole between the bread halves.
  • 5 Place in oven and bake for 15-20 minutes.
  • 6 Sprinkle with wine vinegar, capers, olives and basil.