Instructions: Roast red pepper by placing it in an over or toaster oven at 450 degrees.

As
soon as one side starts to char, turn it over. Repeat until all sides are lightly charred. Remove and place in plastic or paper bag. Close bag, and let
pepper steam for 5 to 10 minutes. Remove and peel skin and cut out stem and seeds. Cut into large quarters.

Slice eggplant across or lengthwise about 1/4-1/3 inch wide. Spray a non-stick
pan with Pam. Place slices of eggplant in pan, sprinkle with salt and pepper, and roast over medium high heat until they are tender, but not soggy and turning black (they will do this if cooked too long-but they will still be edible). Toast slices of bread, layer on eggplant and peppers. I served it
with fresh tomato and basil on the sandwich, and a drizzle of olive oil.

Low-fat provolone might make a nice addition as well.

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