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1
Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-low heat.
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2
Add lemon, garlic and onion but keep separate.
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3
Turn lemon and garlic frequently to soften; leave onion rings unturned.
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4
After about 3 minutes, transfer lemon and garlic to paper towels and set aside.
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5
Increase heat to medium-high, turn onions and cook until soft and golden.
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6
Sprinkle with sugar, salt and pepper.
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7
Add vinegar and glaze onions.
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8
Transfer to a plate.
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9
Place peppers in same skillet in a single layer and coat with any remaining vinegar in skillet.
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10
Turn peppers, sprinkle with salt and pepper and cook until just beginning to soften.
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11
Transfer peppers to a separate plate.
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12
Wipe skillet with paper towel and return to high heat.
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13
Brush eggplant slices on both sides with remaining olive oil.
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14
Add to hot skillet in a single layer and cook, turning occasionally, until deep brown on both sides, 7 to 10 minutes.
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15
Sprinkle with salt and pepper, and transfer to paper towels.
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16
While eggplant browns, chop reserved garlic and lemon, and stir it into mayonnaise along with olives and thyme.
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17
Season to taste with salt and pepper.
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18
To build sandwiches: Spread focaccia slices with mayonnaise.
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19
Layer onions, peppers, eggplant, tomato, cheese, basil and romaine in an order that pleases you.
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20
Cut and serve immediately.
