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1
Distribute the eggplant on a sheet pan and salt generously on both sides.
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2
Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure.
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3
Set aside for 1 hour.
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4
Heat 3 tablespoons of the oil in a heavy-bottomed skillet.
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5
Add the onion and cook for about 10 minutes over low heat without browning.
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6
Add the garlic, and once the garlic starts to brown, add the fennel seeds and capers, and cook until the capers start to open.
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7
In a blender, puree the tomatoes and their juice and add to the skillet.
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8
Season with pepper and simmer for about 20 minutes over medium heat.
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9
Meanwhile, pat the eggplant dry and brush off any excess salt.
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10
Brush with a little olive oil and add to a large cast-iron skillet over medium-high heat.
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11
Cook the eggplant until tender but not soggy.
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12
Remove from the skillet and add to the tomato marinade while they are both hot.
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13
Add the herbs to the skillet, and season with pepper.
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14
Set aside and allow too cool.
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15
Preheat the oven to 350F.
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16
In a blender or food processor, puree the marinated chickpeas until smooth.
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17
Slice the ciabatta rolls in half and distribute the marinated eggplant on each bottom half.
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18
Spread the chickpea puree on the top halves and top with the roasted peppers.
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19
Transfer to the oven and remove once the bread is toasted and the eggplant is warm.
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20
In a bowl, toss the watercress in 1 teaspoon olive oil and the vinegar, and season with salt and pepper.
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21
Place the watercress over the eggplant and close the sandwiches.
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22
Cut into halves and serve.
