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1 1/4 lb. eggplant, cut lengthwise in 1/2-inch thick slices
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 each red and yellow bell peppers, halved and seeded
1/3 c. light mayonnaise
2 tsp. minced garlic
8 1/2-inch slices round Italian bread or hoagie rolls
16 medium to large fresh basil leaves

Lightly brush eggplant slices with oil. Sprinkle with salt
and pepper. Place in a single layer on broiler pan rack. Add
peppers, cut side down.

Broil about 4-inches from heat; eggplant 12 to 14 minutes,
turning once until charred and soft. Do not turn peppers. Broil 15
to 20 minutes until skin blisters and blacken. Remove eggplant to
a plate. Place peppers in a bowl and cover. When cool, pull off
skin from peppers.

Mix mayonnaise and garlic. Toast one side of bread in a
broiler pan under broiler. Spread other side with garlic mayo and
broil just until toasted. Layer veggies and basil leaves between
bread slices. Cut sandwiches in half. Yields 4 servings.

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