• 1 Medium-size eggplant, sliced into 1/4 inch rounds (about 2 cups)
• 1/2 lb. Green beans, trimmed
• 1/2 Cup roasted peppers, rinsed, drained, and cut into 1/2 strips
• 3 hard boiled eggs, sliced
• 2/1/2 TBS. tapenade olive spread
• 1 French baguette, halved lengthwise (can use a loaf of french bread)
  
  Vinaigrette
   
• 1/4 cup olive oil
• 2 TBS Red wine vinegar
• 1 TBS Parsley, coarsely chopped
• 1 1/2 tsp shallots, coarsely chopped
• 1/2 tsp Dijon mustard
• 1/2 tsp Sugar

Preheat oven to 350F. Coat baking sheet with nonstick spray. Lay eggplant slices in single layer and coat with cooking spray. Season with salt and pepper. Bake 10 minutes. Turn and bake 10 minutes more or until browned and tender.

Cook green beans in large pot of boiling salted water 5-7 minutes or until tender. Drain and rinse under cold water. Dry well with paper towels.

To make vinaigrette: blend olive oil, vinegar, parsley, shallots, mustard and sugar in blender until smooth.

Pull out most of soft white bread from centers of baguette halves. Spread tapenade in hollow of bottom half. Brush with vinaigrette. Spread green beans over tapenade and press firmly. Lay red pepper slices on top followed by egg slices and eggplant.

Brush inside of baguette top generously with vinaigrette and set over eggplant slices. Press sandwich together. Chill 1-4 hours (This allows the bread to absorb all the juices). Slice and serve with any remaining vinaigrette.

NOTE: My family did not want to wait an hour to chill the sandwich so I served it immediately after making it and everyone liked it. The next day I served the well chilled sandwich (I had doubled the recipe) and it was just as good.

We liked this sandwich a great deal and have plans to make it again and add even more ingredients such as onion slices, raw zuchinni slices and will even give a try to some cucumbers....let your imagination be your guide on this one!