Grilled Eggplant Sandwich W/Olive And Sun-Dried-Tomato Tapenade

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2 tablespoon(s) balsamic vinegar

2 tablespoon(s) capers, rinsed

8 slice(s) crusty whole-grain bread

1 medium eggplant (about 3/4 pound), ends trimmed, thinly sliced crosswise

2 tablespoon(s) extra-virgin olive oil

1/2 cup(s) fresh basil leaves, coarsely chopped

2 large fresh tomatoes, thinly sliced

1 clove(s) garlic, coarsely chopped

Olive oil cooking spray

4 ounce(s) pitted kalamata olives, rinsed

4 ounce(s) sun-dried tomatoes, coarsely chopped (not oil packed)

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