Vegetable Ciabatta

Ingredients

• 1 small thin eggplant
• 1 Zucchini
• 3 tbsp olive oil
• 2 Tomatoes
• Salt
• Pepper (freshly ground)
• 1 bunch arugula
• 1 tbsp balsamic vinegar
• ketchup
• 1 ciabatta loaf

Instructions

1. 1.

   Wash the eggplant and zucchini, then cut them diagonally into thin slices. Sauté the vegetables in 2 tbsp hot olive oil until browned on each side. Slice the tomatoes, add to the pan for about 1 minute, and season with salt and pepper.

2. 2.

   Place the cooked vegetables on a flat dish and let cool. Wash, rinse, and dry the arugula; mix it with the vegetables and drizzle with balsamic vinegar and remaining olive oil, tossing well.

3. 3.

   Cut the ciabatta loaf in half lengthwise, spread ketchup on each side, then top with the vegetable mixture. Place the upper halves back together and cut into four servings before serving.