ROASTED VEGETABLE & FETA SANDWICH

1 medium eggplant (about 1 pound)

1 tab. olive oil

1 7-oz. jar roasted red peppers, drained, rinsed and chopped

salt and freshly ground black pepper to taste

4 oz. feta cheese, preferably imported

2 tea. fresh lemon juice

1 tea. dried oregano or basil

pinch of red-pepper flakes

1 round loaf country bread (about 9" across)

Prepare a grill or preheat broiler. Cut eggplant crosswise into 1/2" thick slices. Brush 1/2 tab. of the oil over both sides. Grill or broil until lightly browned and tender., 3 to 4 min. per side. Chop coarsely and mix with red peppers. Season with salt and pepper. In small bowl, mash feta with a fork. Add lemon juice, oregano, red pepper flakes and the remaining 1/2 tab. oil; blend until smooth and spreadable.

Slice loaf in half horizontally and scoop out about 1" of the soft interior from each half. (Reserve for another use, such as bread crumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant mixture over cheese and place the bread top firmly in the bottom half. Cut into wedges. Serve immediately or wrap and store in a cool place for up to 8 hours.