2 red, and/or yellow sweet peppers
1 medium eggplant (about 12 ounces), cut into 12 slices
1 Tbsp. olive oil
8 1/2-inch-thick slices French bread
4 oz soft goat cheese (chevre)
1/4 cup Dijon-style mustard
Trim peppers and cut into quarters, lengthwise. Brush eggplant slices with oil. Grill eggplant and peppers over medium hot coals for about 4 minutes. Turn and grill 3 to 5 minutes more, or until tender and slightly charred. Remove from grill and set aside.
Spread one side of each bread slice with goat cheese and mustard. Layer eggplant and peppers on 4 slices, top with remaining slices of bread. Serve warm.
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