Ingredients
3
cups cubed peeled eggplant (1/2 lb)
1
medium green bell pepper, chopped (1 cup)
1
medium zucchini or yellow summer squash, cut lengthwise in half, then sliced (1 cup)
1
small red onion, sliced
1/3
cup balsamic vinaigrette dressing
4
crusty Italian or French rolls, split horizontally
4
oz soft chèvre (goat) cheese with herbs*
1
large tomato, thinly sliced
Preparation
In large bowl, mix eggplant, bell pepper, zucchini and onion. Toss with dressing. Let stand 20 minutes.
Transfer vegetables with dressing into 3-quart saucepan. Cook over medium-high heat about 10 minutes, stirring frequently, until vegetables are tender.
Spread bottom halves of rolls with cheese. Top with tomato slices and eggplant mixture. Top with top halves of rolls; secure with toothpicks.
