All Vegetable Muffaletta

By Food52
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Ingredients

2 cups kalamata olives, pitted and chopped

1/2 cup fresh basil, packed

15 sun-dried tomatoes (packed in oil or not)

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

1-1/2 pound eggplant, cut into 1/4" rounds (I don't bother salting or peeling them)

2 tablespoons extra virgin olive oil (you may need a bit more)

salt and pepper

3 big handfuls fresh baby spinach, washed and spun dry

3 roasted/orange/yellow peppers, skins rubbed off

1 8-10" round of sourdough or whole grain bread, sliced in half horizontally

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