1 ea red bell pepper
1 ea yellow bell pepper
1 ea medium eggplant
1 olive oil
1 salt and freshly ground
1 ea 10 inch round load crusty
1/2 c oregano lemon dressing
1/4 lb slice black forest ham
1/2 lb salami, preferably 2 kinds
1 lb mozzarella, sliced
20 ea large fresh basil leaves
Roast whole peppers over a gas flame or under a broiler until they are completely blackened. Place in a paper bag until cool enough to handle.
Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with olive oil and sear on a grill or hot skillet until brown on both sides.
Season with salt and pepper. Cut bread in half horizontally with a serrated knife, and hollow out the top and bottom halves. Brush bottom half with 1/4 cup of the dressing. In the bottom half of the bread, place the fillings in this order: ham, eggplant, one kind of salami, peppers, mozzarella, remaining salami and basil. Brush inside of top half with remaining dressing. Place top half onto sandwich. Wrap sandwich tightly in waxed paper or plastic wrap.
Place a tray or baking sheet on top of the sandwich and weight it with several cans for about 1 hour.