Italian sandwich with turkey, ham and roasted vegetables

Preheat the oven to 200°C (400°F).

Slice the eggplant into thin rounds and place them on a baking sheet lined with parchment paper.

Drizzle with olive oil, season with salt and pepper.

Roast in the oven for 15 to 20 minutes, flipping halfway through, until golden and tender.

Cut the pepper in half, remove seeds and membranes.

Place the halves skin-side up on a baking sheet.

Roast in the oven at 200°C (400°F) for 20 to 25 minutes, until the skin is charred and blistered.

Remove from oven, cover with a bowl or clean towel for 10 minutes to loosen the skin.

Peel off the skin and slice into strips.

Cut the ciabatta breads in half horizontally.

On the bottom half of each bread, layer: roasted pepper strips, roasted eggplant slices, 2 slices of fresh mozzarella, 2 slices of turkey, 2 slices of ham, chopped sun-dried tomatoes, and a bit of arugula.