Grilled Vegetable, Mozzarella, and Olive Caper Caviar Sandwiches

Preheat a grill to high heat.

Combine the kalamata olives, roasted garlic, capers, anchovies, and parsley in a food processor. Pulse-process until the ingredients are coarsely ground. Add the olive oil and pulse-process for 2-3 more seconds. Set aside.

Place the bell peppers on the hot grill. Turn the peppers occasionally until charred and blistered on all sides. Transfer the hot peppers to a heavy duty zip-top plastic bag and seal it shut. Let the peppers sit in the sealed bag for 10 minutes.

Slice the eggplant lengthwise into 1/2-inch slices. Brush the eggplant with olive oil on all sides and season with salt and pepper. Place on the hot grill and cook for 3 minutes per side.

Remove the peppers from the bag and peel off the skins. Slice the peppers and scrape out the seeds. Season with salt and pepper.

Place the eggplant and peppers on a heat-proof plate.

Bring the balsamic vinegar to a boil in a heavy saucepan over medium heat. Let it simmer until reduced by half. Drizzle the hot reduction over the eggplant and peppers.

Reduce the grill to low heat (or use indirect heat).

Slice the ciabatta horizontally. Brush the cut sides with olive oil and lightly season with salt and pepper. Place the bread cut side down on the grill and cook until lightly browned.

Spread the cut sides of the ciabatta with the olive caper caviar. On the bottom half of the bread, layer the eggplant, roasted pepper, basil, and mozzarella. Top with the other half of the bread.

Slice the grilled vegetable sandwich into serving pieces and serve immediately.