Mediterranean Veggie Muffuletta

• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 14 teaspoon balsamic vinegar
• 2 teaspoons minced fresh garlic
• 2 tablespoons minced fresh oregano (or 2 tsp dried)
• 4 tablespoons minced fresh basil (or 2 tsp dried)
• salt and pepper
• 12 cup olive oil
• 13 cup sliced green olives (with pimentos, if you like)
• 13 cup sliced black olives
• 14 teaspoon red pepper flakes, to taste (optional)
• 1 eggplant, about 1 lb
• 1 (16 ounce) French bread (round or oval loaf) or 1 (16 ounce) sourdough bread (round or oval loaf)
• 6 ounces sliced smoked provolone cheese
• 4 ounces mozzarella cheese
• 1 (14 ounce) jar roasted red peppers, drained (or roast your own)
• 2 cups thinly sliced tomatoes
• 2 cups fresh baby spinach leaves
• 1 cup shredded iceberg lettuce or 1 cup romaine lettuce

1. Combine the dressing and olive salad ingredients and stir together thoroughly; chill in refrigerator for 2 hours or overnight.
2. Trim the stem off the eggplant and slice lengthwise - slices should be about 1/4" thick and the skin should be left on for easier broiling.
3. Arrange slices in a single layer on a baking sheet and brush with half the vinaigrette dressing; broil slices 4 to 5 inches from heat source for 2 to 3 minutes on each side, or until lightly browned, then remove from heat and set aside.
4. Cut (round) loaf of bread horizontally and pull out some of the soft center to allow room for sandwich filling.
5. Drain the olive salad from the dressing, reserving the dressing.
6. Put half of the olive salad over the base of the loaf.
7. Now create layers of broiled eggplant, half of the cheeses, half of the peppers, half spinach, half tomatoes, half lettuce, and drizzle with a tablespoon of the reserved dressing; repeat all layers, and end with a third layer of eggplant.
8. Drizzle the remaining dressing (or as much as you like) with olives on the underside of the loaf "lid" and place on top of sandwich.
9. Wrap the entire sandwich tightly in plastic wrap and refrigerate.
10. Note: some muffuletta lovers continue with the following directions - my personal preference is to do so, but it's up to you: place the filled loaf on a plate or flat pan; cover with another pan and load several pounds of weight on top (you can use canned goods, a bag of sugar, whatever you have that is heavy); refrigerate for at least 4 hours; this compresses the sandwich, marrying flavors and making it easier to cut and serve; cut into small wedges for serving.
11. The flavors are best if the muffuletta is chilled for at least 4 hours and then brought to room temp before cutting and serving.

red wine vinegar, lemon juice, balsamic vinegar, fresh garlic, fresh oregano, fresh basil, salt, olive oil, green olives, black olives, red pepper, eggplant, bread, provolone cheese, mozzarella cheese, red peppers, tomatoes, fresh baby spinach leaves, shredded iceberg lettuce

Taken from www.food.com/recipe/mediterranean-veggie-muffuletta-114773 (may not work)