Tuscan Eggplant and Bean Sandwich

20160621_131005-1For two sandwiches
Bean Spread:
1 cup of cooked fresh Borlotti beans* (or canned ok). Cannellini beans ok too.
1/2 to 1 small clove of garlic
1 tsp balsamic vinegar
1 tbsp good extra virgin olive oil
1 tsp freshly chopped parsley or thyme
pinch of salt and pepper

one medium eggplant*, sliced (about 1/2 inch or 1 cm., or thickness of your choice)
olive oil (not extra virgin for frying)

To Assemble:
2 whole wheat buns, rolls, (or bread of your choice) (sliced in half)
1 red or yellow bell pepper, sliced or cut into pieces
a few chopped fresh basil leaves

1. Mash the bean spread ingredients by hand or food processor, mixing in the parsley last.
2. Fry the eggplant slices in hot oil for about 2-3 minutes per side or until fully cooked.
3. For each sandwich stack a couple of slices of eggplant on one half of roll and top with the bell pepper pieces. On the other half spread some of the bean spread. Sprinkle the chopped basil leaves over both halves. Season with more salt and pepper if desired. Put together when ready to serve.

*Cook the fresh Borlotti beans in lightly salted water with 2 garlic cloves and a few sage leaves for 45-60 minutes or until tender.
*I used the lighter violet eggplant which has a more delicate taste.