Roasted Eggplant Muffaletta Sandwich

1 C pitted kalamata olives
1 C pitted green olives
1/2 C Italian parsley, coarsely chopped
4 - cloves garlic, minced
1/2 C sun-dried tomatoes
4 t red wine or white balsamic vinegar
1 t dried rosemary
1 t dried thyme
1 t celery seed
1 t dried oregano
1 t dried basil
1/2 C olive oil
1 - small eggplant
3 T olive oil
1 T red wine vinegar
3 C fresh spinach leaves
2 - roasted red peppers
1 - round peasant-style loaf

Preheat the oven to 375º F. Lightly grease a rimmed baking sheet. Cut the eggplant widthwise into 1/4 inch slices and rub each slice with kosher salt. Allow to drain in a colander for half an hour.

Place the olives, parsley, garlic, and sun-dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2 or 3 batches, adding some olive oil with each batch and pouring into the processor bowl. Process only enough to chop up the olives and tomatoes.

Place the spinach leaves in a large bowl. Sprinkle with 1 tablespoon red wine vinegar.

Rinse the salted eggplant slices with cold water, rub with olive oil, and lay on a baking sheet (some overlapping is OK). Roast in the preheated oven for 20 to 22 minutes, flipping once, until the eggplant is browned and tender. Place the hot eggplant slices on top of the spinach.

Cut the loaf of bread in half. Remove some of the interior to create a bread bowl on top and bottom. Spread the olive relish very thickly on each side of the loaf. Layer the bottom with eggplant, spinach, roasted red peppers, more eggplant, and top with the last of the spinach. Replace the top of the loaf and press down very firmly; wrap in foil and then plastic, and press down again. Refrigerate with heavy items on top and chill in refrigerator for at least 3 hours.

Slice into wedges to serve.

From Veganomicon