From: Jesse Cool

Serves 2

Ingredients

4 large slices organic eggplant

Salt, to taste

Organic extra virgin olive oil

2 slices baguette, 8 inches long, cut in half lengthwise

¼ cup pesto

4 slices organic tomato, cut ½ inch thick

4 slices Provolone cheese

2 small handfuls fresh arugula

Directions

To grill or roast eggplant, slice into ½-inch pieces, salt lightly and let stand for 10 minutes. Brush with olive oil and grill or broil until brown and softened.

Spread pesto evenly on both sides of the baguette. Cover one side with tomato slices and Provolone. Cover the other side with eggplant and top with arugula. Close up the sandwiches, slice in half and serve with a glass of white wine.