pressed roasted vegetable sandwich

packed fresh basil leaves

pine nuts, toasted

grated Parmesan cheese

small garlic clove, sliced thin

kosher salt

Extra virgin olive oil

Roma or plum tomatoes, quartered and seeded

small (about 3 inches diameter) eggplant, sliced into 1/2-inch thick circles

loaf ciabatta (I used an 8 x 5 rectangular loaf)

yellow or orange bell pepper, roasted, peeled and sliced into wide strips

ball of fresh mozzarella, sliced ¼-inch thick

Freshly ground black pepper