-
1
Make tapenade: Preheat oven to 400F.
-
2
Peel and dice eggplant.
-
3
Sprinkle with 1/2 teaspoon salt and place on paper towels to drain.
-
4
In Dutch oven or large ovenproof skillet, heat 2 tablespoons oil over medium-high heat.
-
5
Add onion and cook, stirring often, 1 minute.
-
6
Add garlic, fennel, remaining teaspoon salt, basil, oregano and thyme; cook, stirring often, 1 minute.
-
7
Stir in eggplant and tomato paste.
-
8
Reduce heat to medium and cook, stirring occasionally, until eggplant begins to soften, about 3 minutes.
-
9
Transfer to oven and bake, uncovered, 35 minutes, stirring once or twice.
-
10
Prepare hot charcoal fire or preheat gas grill to medium-high.
-
11
Meanwhile, cut tempeh in half crosswise.
-
12
Cut again in half lengthwise to yield four pieces.
-
13
Steam tempeh over simmering water 20 minutes.
-
14
In shallow bowl, combine lemon juice, tamari, mirin, garlic and cayenne.
-
15
Add tempeh and let stand while you cook tapenade.
-
16
Cut bell peppers in half and remove seeds and ribs.
-
17
In small bowl, mix oil and vinegar.
-
18
Place tempeh, peppers and mushrooms on grill, brush with oil and cook until golden brown on both sides.
-
19
Alternatively, broil tempeh and vegetables, 5 to 10 minutes per side.
-
20
Cut mushrooms into thick slices.
-
21
Cut grilled bell pepper into 4 strips.
-
22
Trim ends from baguette.
-
23
Cut loaf in half lengthwise.
-
24
Spread 5 to 6 tablespoons tapenade onto bottom half (reserve remaining tapenade for another use), top with tempeh, mushrooms, bell pepper and greens.
-
25
Cover with top half of bread and cut into 4 equal pieces.
-
26
Serve right away.
