Stuffed Ciabatta with Grilled Vegetables Recipe

Ingredients

• ½ eggplant, cut into ½in (1 cm) slices
• 2 zucchini, cut into ½in (1 cm) slices
• 6 tbsp olive oil
• salt and freshly ground black pepper
• 1 large beefsteak tomato
• 1 ciabatta loaf
• 2 roasted red bell peppers from a jar, drained, and sliced
• ball of mozzarella, approx. 4½ oz (125 g), thinly sliced
• handful of basil leaves

1. Preheat a large grill pan or a broiler to its highest setting. Brush the slices of eggplant and zucchini on both sides with olive oil and season them well. Either grill or broil them for 2–4 minutes each side, until they are charred in places and cooked through. Put them on a large plate in a single layer to cool.
2. Slice about ½in (1 cm) off each end of the tomato, reserving these pieces. Slice the remaining tomato as thinly as possible.
3. Cut the ciabatta in half, leaving a hinge so you can open it out flat. Drizzle both sides with a little olive oil. Take the ends of the tomato and rub both sides of the bread with the cut side, to soften and flavor the bread, then discard the ends.
4. Cover one side of the loaf with the eggplant, zucchini, and red bell peppers, then top with mozzarella. Sprinkle with the basil, season, then add the tomato.
5. Close the loaf and press down on it hard. Wrap it very tightly in plastic wrap, going around it a few times until it is completely covered and compressed. Leave in the refrigerator with a weight (such as a cutting board and some cans) on top for at least 4 hours, turning once. Unwrap and slice to serve, or transport wrapped and slice at a picnic.