Food & Cooking Recipes Lunch Recipes Roasted Eggplant and Tomato Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 10 mins Total Time: 1 hrs 15 mins Servings: 6 When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies. Ingredients 1 medium eggplant, sliced into 1-inch-thick rounds Coarse salt and ground pepper 5 tablespoons olive oil, divided 1 pint cherry tomatoes ¼ cup capers 6 ciabatta rolls, split and toasted Grated Parmesan or ricotta, for serving Directions Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry. Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes. Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese. Cook's Notes Take a Loaf OffOmit the bread and serve as a rustic side dish with meat or chicken. Rate it Print