Fresh Pepper Eggplant and Goat Cheese Sandwiches

Hearty ciabatta holds up well,
making this a good brown-bag lunch option.
You can peel the eggplant, but the sandwiches
are best with the deep purple skin intact.

Ingredients:
8 (1/2-inch-thick) eggplant slices
2 teaspoons olive oil, divided
1 large red bell pepper
4 (1-ounce) slices ciabatta bread
2 tablespoons refrigerated pesto
1 cup baby arugula
1/8 teaspoon freshly ground black pepper
1/4 cup soft goat cheese

Directions:
Preheat broiler.
Arrange eggplant slices in a single layer
on a foil-lined baking sheet.
Brush both sides of eggplant with 1 teaspoon oil.
Cut bell pepper in half lengthwise;
discard seeds and membrane.
Arrange bell pepper halves, skin sides up,
on baking sheet with eggplant; flatten with hand.
Broil 4 minutes; turn eggplant over (
do not turn bell pepper over).
Broil an additional 4 minutes;
remove eggplant from pan.
Broil bell pepper an additional
7 minutes or until blackened.
Place bell pepper in a
zip-top plastic bag; seal.
Let stand for 15 minutes;
peel and discard skin.
Broil bread slices for 2 minutes
or until lightly browned, turning once.
Spread 1 tablespoon pesto on each of 2 bread slices.
Layer each bread slice, pesto side up, with 2 eggplant slices,
1 bell pepper half, and 2 eggplant slices.
Toss arugula with remaining 1 teaspoon oil
and black pepper; divide arugula
mixture evenly between sandwiches.
Spread 2 tablespoons goat cheese over each
of 2 remaining bread slices; place,
cheese side down, on sandwiches.