Eggplant Muffuletta

• 1 jar (8 ounces) roasted sweet red peppers, drained
• 1 cup pimiento-stuffed olives
• 1 cup pitted ripe olives
• 1 cup giardiniera
• 3/4 cup olive oil, divided
• 1/4 cup packed fresh parsley sprigs
• 3 tablespoons white wine vinegar
• 4 garlic cloves, halved
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 pound sliced fresh mushrooms
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 1 cup all-purpose flour
• 1 medium eggplant, cut into nine slices
• 3 loaves (10 ounces each) focaccia bread
• 2 large tomatoes, sliced
• 9 slices provolone cheese
• 9 slices part-skim mozzarella cheese

1. In a food processor, combine the red peppers, olives, giardiniera, 1/4 cup oil, parsley, vinegar, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and process until blended; set aside.
2. In a large skillet, saute mushrooms and onion in butter and 1/4 cup oil. Remove and keep warm.
3. In a large resealable plastic bag, combine flour and remaining salt and pepper. Add eggplant, a few slices at a time, and shake to coat. In the same skillet, cook eggplant in remaining oil for 2-3 minutes on each side or until golden brown.
4. Split each loaf of focaccia in half. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses.
5. Place on a
6. . Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Replace focaccia tops. Cut each loaf into six wedges.

sweet red peppers, pimiento, olives, giardiniera, olive oil, parsley sprigs, white wine vinegar, garlic, salt, pepper, mushrooms, onion, butter, flour, eggplant, loaves, tomatoes, provolone cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/eggplant-muffuletta/ (may not work)