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Ingredients:
1 eggplant, sliced into strips
2 red bell peppers
2 Tablespoons olive oil, divided
2 Portobello mushrooms, sliced
3 cloves garlic, crushed
4 Tablespoons mayonnaise
1 loaf Focaccia bread
Directions:
Preheat oven to 400 degrees F.
Brush eggplant and red bell peppers with 1 Tablespoon olive oil; use more if necessary.
Place on a baking sheet.
Roast eggplant until tender, about 25 minutes.
Roast peppers until blackened.
Remove from oven.
Set aside to cool.
Meanwhile, heat 1 Tablespoon olive oil and cook mushrooms until tender.
Stir crushed garlic into mayonnaise.
Slice focaccia in half lengthwise.
Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice.
Arrange eggplant, peppers and mushrooms on focaccia.
Wrap sandwich in plastic wrap.
Place a cutting board on top of the sandwich.
Weigh it down the board with some canned foods.
Allow sandwich to sit for 2 hours before slicing and serving.