Tuscany Bocadillo

• 2 onions thin julienne-cut
• 1 eggplant sliced
• 1/2 zucchini sliced lengthwise
• 6 anchovies
• soft goat cheese
• oregano
• basil
• tomato paste
• extra-virgin olive oil
• salt
• sugar
• baguette
• bread

1. Caramelize the onions in a saucepan with a few drops of water, oil, salt, and a teaspoon of sugar. Cover and simmer over low heat, stirring occasionally.
2. Slice and salt the eggplant on both sides, place on a rack. After 10 -15 minutes the eggplant will have lost the water that might make it bitter when cooked. Dry and cook on the grill with a little oil.
3. Grill the zucchini.
4. Spread the tomato paste and a drizzle of olive oil on the bread. Then, layer with the caramelized onions, one slice of eggplant, one slice of crumbled goat cheese, one slice of zucchini, and finally anchovies.
5. Sprinkle lightly with oregano and garnish with basil to taste.

zucchini, anchovies, goat cheese, oregano, basil, tomato paste, extravirgin olive oil, salt, sugar, baguette, bread

Taken from www.yummly.com/recipe/Tuscany-Bocadillo-2029622 (may not work)