All Vegetable Muffaletta

• Olive Spread
• 2 cups kalamata olives, pitted and chopped
• 1/2 cup fresh basil, packed
• 15 sun-dried tomatoes (packed in oil or not)
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• Muffaletta
• 1-1/2 pounds eggplant, cut into 1/4" rounds (I don't bother salting or peeling them)
• 2 tablespoons extra virgin olive oil (you may need a bit more)
• salt and pepper
• 3 big handfuls fresh baby spinach, washed and spun dry
• 1 tablespoon balsamic vinegar
• 3 roasted/orange/yellow peppers, skins rubbed off
• 1 8-10" round of sourdough or whole grain bread, sliced in half horizontally

1. Pulse this all (except olive oil) in your food processor or blender until it is a nice chunky texture (you don't want baby food!) Add the olive oil at the end.rn*I get my olives at the olive counter in whatever supermarket I'm in. I always scoop up that thick olive oil sludge and use that for the olive oil portion of the olive spread.
2. Toss sliced eggplant in large bowl to coat lightly with olive oil, season with salt/pepper, and roast on an oiled baking sheet for about 25 minutes, flipping once till golden brown.
3. At the same time, cut your peppers in half and remove seeds and ribs. Coat them also with a bit of oil and lightly season with salt and pepper. Roast on the top shelf of the oven until skins are blackened (about 30 min., maybe longer in your oven). Place them on a plate and cover with plastic wrap and set aside till cool then remove the skin and set aside.
4. Toss the spinach with the balsamic vinegar and set aside.
5. Cut your loaf of bread in half by cutting from the side of the bread, creating a top and bottom. Scoop some of the bread out of the top and the bottom (keep to make breadcrumbs/croutons/or mop up some kind of sauce). Spread the top and bottom with equal amounts of the olive spread. On the bottom half, put down a layer of eggplant, spinach, peppers, eggplant, and top with last layer of spinach. Put the top the bread on top and press down with your weight. Tuck the spinach leaves in that are sticking out. Wrap in a layer or two of foil. Put on a tray or plate and weight down (I use my small cast iron skillet with a few cans of coconut milk) and put in fridge for at least 6 hrs. or better, overnight.
6. Cut into slices amd serve. So good. Makes a great to go lunch or party/potluck meal also. I've been eating mine for the past few days for lunch and dinner. Champagne goes nicely as does iced green tea!

olive spread, kalamata olives, fresh basil, tomatoes, balsamic vinegar, extra virgin olive oil, muffaletta, eggplant, extra virgin olive oil, salt, baby spinach, balsamic vinegar, yellow peppers, sourdough

Taken from food52.com/recipes/6938-all-vegetable-muffaletta (may not work)