About this recipe:Smoky roasted vegetables, rich tapenade and tangy goat cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.
Preheat the grill. Place the aubergine and capsicum on a baking tray, and season with salt and pepper. Place under the grill for 5 to 10 minutes, until tender and browned. (Alternatively, cook on a ridged grill pan on the stove over medium heat.)
Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with aubergine and red capsicum, then sprinkle with parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.