Eggplant Pan Bagnat

Combining saucy eggplant with roasted peppers, hardboiled egg, and crusty bread for a heart crowd-friendly sandwich!


  • 1 lb eggplant, in good condition
  • 2 ripe tomatoes, peeled, seeded, and chopped or 1/2 cup good quality tomato sauce
  • 2 tbsp capers
  • 1/2 cup good quality green olives, pitted and coarsely chopped
  • 4 tbsp wine vinegar
  • 1 tbsp honey
  • 3 boiled eggs (boiled for 6 minutes)
  • 4 tbsp olive oil
  • 1 cup vegetable oil for frying2 sweet peppers, roasted and sliced
  • 1 tsp Dijon mustard
  • 10-12 fresh basil leaves
  • 1/4 fresh parsley, coarsely chopped
  • 1 cup mild onion, very thinly sliced
  • 1/4 golden raisins
  • 1 large ball fresh mozzarella, thinly sliced
  • butter lettuce
  • baguette
  • salt and pepper
  • sliced mild pickled chiles, like peppadew
  1. Trim the eggplant and chop into 1/2 inch cubes. Heat vegetable oil in a heavy skillet and without crowding, fry cubes in batches until dark brown. Sprinkle with salt and drain on paper towels while you fry remaining eggplant.
  1. In a saucepan, heat 2 tbsp olive oil and sauté 3/4 cup sliced onion until wilted and golden. Add the capers, tomato, olives, 3 tbsp vinegar, honey, and raisins and bring to a boil. Add eggplant and reduce to simmer, stirring occasionally for about 4 minutes. Remove from heat and set aside to cool.
  1. Slice baguette in half lengthwise.
  1. Mix mustard, remaining olive oil and vinegar with salt and group pepper. Brush part of mixture lightly on the baguette halves.
  1. Layer the eggplant mixture on one half of the bread with lettuce, roasted peppers, remaining sliced onion, sliced hard-boiled eggs, mozzarella cheese, peppadew peppers, and drizzle with remaining mustard mixture. Top with other half, wrap tightly, and press until ready to serve, at least one hour up to next day.

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