Mixed Olive Salad Relish
1 C Kalamata Olives, pitted
1 C Green Olives, pitted
1/2 C Italian Parsley, rough Chop
4 Cloves Garlic, pickled
1/2 C Sun Dried Tomatoes, oil packed or dried and reconstituted (about 10 tomatoes)
4 t Red Wine or Balsamic Vinegar
1 t Rosemary, dried and crumbled
1 t Thyme, dried and crumbled
1 t Celery seed
1 t Oregano, dried and crumbled
1 t Basil, dried and crumbled
1/2 C Extra Virgin Olive Oil
1 Eggplant, smallish (less than one pound)
3 T Extra Virgin Olive Oil
1 T Red Wine Vinegar
3 C Spinach, fresh
2 Roasted Red or Yellow Peppers
1 (9 to 10") Round Peasant style loaf (about 1 to 1 1/2 pounds)
Preheat oven to 375° F
Lightly grease a rimmed baking sheet. Cut the Eggplant widthwise into 1/4" slices and rub each slice with the Kosher Salt. Allow to drain in a colander for half an hour.
Rinse the salted slices with the cold water, rub with olive oil, and lay in a baking sheet (overlapping is ok if needed). Roasted 20 to 22 minutes, flipping once, until the eggplant is browned and tender. Place the hot eggplant slices on top of the spinach and toss to combine (the hot eggplant will slightly wilt the spinach leaves)
Place the olives, parsley, garlic, and sun dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2 or 3 batches, adding some of the olive oil with each batch and pouring into the processor bowl. Process only enough to chop up the olives and tomatoes; stop often and use a rubber spatula to move it around. The idea is not to create a paste of olives, but a Chunky mixture. Scrape the relish, along with the remaining olive oil, into an airtight container. Place the spinach leaves in a large bowl. Sprinkle with 1 T Red Wine Vinegar.
Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half working the on the angle to create a shallow bread "bowl" Remove some of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on the leftover olive relish)
Spread the olive relish very thickly on each side of the loaf, making sure to get lots of the oil and juices onto the bread. Drizzle on a little extra olive oil if the relish looks a little dry. Layer the bottom with eggplant, spinach, roasted red peppers, more eggplant, and to with last of the spinach. Replace top of the loaf and press down very firmly with your body weight on the entire sandwich; don't be afraid to smush it down. Wrap tightly in foil, then wrap again in plastic wrap or a few resealable plastic bags. Refrigerate, putting a few heavy items on top of the sandwich to help press it down even further (one or two unopened boxes of soy milk work nicely). For maximum flavor, allow to sit at least 3 hours, or overnight. To serve, hold the sandwich firmly and cut in half with a sharp serrated knife, then slice again into four wedges.
Fantastic used with a Chipolte Mayo. Use 1 canned Chipolte, a little of its sauce and 1/4 C Veganaise and mash well with fork.
Tips from, Veganomican, the Ultimate Vegan Cookbook include, Use garlic stuffed green olives to eliminate the pickled garlic and leftover relish is phenomenal on Pizza the Next day!