1 baby eggplant cut into 1/2 inch thick crosswise slices; 1 red, yellow, or orange pepper cut into quarters; 8 oz. mozzarella, roughly sliced or torn; 4 slices Italian or Ciabatta bread; 1/4 cup parmesan, grated; 1/2 cup fresh basil, stems removed; 2 tbsp. pine nuts; 4 tbsp. olive oil; Salt and pepper

1. Preheat oven to 425 degrees. 2. Coat eggplant slices and pepper quarters in olive oil, salt, and pepper. 3. Place vegetables on a rack and place the rack on an oven safe pan. 4. Combine 3 tbsp. olive oil, basil, parmesan, and pine nuts in a small food chopper, blender, or food processor. 5. Chop until ingredients are mixed. 6. Roast vegetables 5 minutes per side. 7. Spread pesto sauce evenly among the 4 bread slices. 8. Top with eggplant slices. 9. Slice pepper quarters into 1/4 - 1/2 inch slices. 10. Top sandwiches with pepper slices. 11. Add mozzarella to the sandwiches. 12. Roast sandwiches 10 minutes.