Artichoke And Eggplant Panini

• 1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon drained capers
• 1 small garlic clove
• 1 (3/4-pound) eggplant
• 5 tablespoons olive oil, divided
• 1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
• 1/4 pound Fontina (preferably Italian), thinly sliced

1. Prepare a gas grill for direct-heat cooking over medium-high heat; see
2. .
3. Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
4. Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
5. Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
6. Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
7. Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
8. Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

artichokes, mayonnaise, capers, garlic, eggplant, olive oil, italian bread, italian

Taken from www.epicurious.com/recipes/food/views/artichoke-and-eggplant-panini-352791 (may not work)