Antipasto Eggplant Stacks
Pop the peppers in the oven and roast them until they are charred and black.
Place the peppers in a bowl and cover with cling film, allowing them to sweat(about 30 minutes).
Slice the peppers in thin strips.
Fold the two sides of the eggplant up and secure with a toothpick.
Use the leftover peppers and eggplant for the most delicious antipasto sandwiches.