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1
To roast the red peppers, place either over a gas burner, under the broiler or in a very hot oven (450 to 500 degrees), turning frequently until the pepper skins blacken.
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2
Place the peppers in a paper bag or covered bowl until they cool.
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3
Gently peel away the skin, cut in half and carefully remove the seeds.
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4
Roasted peppers can be covered with olive oil and kept in a covered container in the refrigerator for up to two weeks.
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5
Preheat the oven to 450 degrees.
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6
Sprinkle the eggplant slices with about one-and-a-half tablespoons of coarse salt and let stand for 30 minutes.
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7
Place the tomatoes, onion wedges and rosemary sprig in a lightly oiled oven-proof skillet or pan, just large enough to contain the vegetables.
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8
Place the garlic, cut-side down, on top of one of the tomatoes.
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9
Generously brush the vegetables with olive oil and sprinkle with salt and pepper.
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10
Roast in the oven, tossing the vegetables lightly to coat them with oil and juices.
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11
Remove when the garlic and onion are tender and golden brown, about 45 minutes.
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12
The tomato will be very soft, its skin split.
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13
While the vegetables are roasting, rinse the eggplant slices under cold water and dry well with paper towels.
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14
Place the slices on an oiled baking sheet and brush the tops with olive oil.
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15
Bake in a 450-degree oven, turning once, until golden brown, about 15 to 20 minutes.
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16
Set aside.
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17
Take the roasted garlic and squeeze the head to release the softened cloves into the bowl of a food processor.
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18
Add the onion, flesh of tomato, discarding the skins, one teaspoon of Sherry vinegar, two teaspoons of lemon juice (if desired) and two tablespoons of olive oil.
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19
Process, using short pulses, until the mixture is the consistency of a relish.
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20
In a mixing bowl, lightly dress the parsley and arugula with about one teaspoon of Sherry vinegar and olive oil.
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21
Sprinkle with salt and pepper to taste.
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22
Brush one side of each slice of bread with olive oil and lightly toast on the rack of the 450-degree oven.
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23
To assemble the sandwiches, place a quarter of the eggplant and roasted pepper slices on each of four slices of bread, oil-side up.
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24
Spoon on about two or three tablespoons of sauce (see note).
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25
Top with the dressed greens and cover with a second slice of bread, oil-side inward.
