Instructions: Slice eggplant into eight 1/4-inch thick rounds, brush with olive oil and season lightly with salt and pepper. Stem and seed peppers and lightly brush with oil. Over hot coals or under a broiler grill the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers softened and lightly charred. With the point of a knife, lightly scrape peppers to remove any loose charred skin. Split peppers in half lengthwise.

Spread focaccia liberally with pesto. Top bottom slice of focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of salt and pepper, drops of balsamic vinegar and the red pepper halves. Top with focaccia slice and insert a long wooden pick containing pitted olives and pickled garlic cloves, if desired.

This recipe yields 4 sandwiches.

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