Ingredients
- 2 red capsicums (peppers)
- 12 thin slices pancetta
- olive oil, for brushing
- 1 eggplant (aubergine), cut into 8 thick slices
- 8 slices ciabatta or other Italian-style bread
- 150 g (5 1/2 oz) shaved provolone cheese
- 20 basil leaves
- 60 g (2 1/4 oz) baby rocket (arugula) leaves
Method
1. Heat the grill (broiler) to high. Cut the capsicums into large flat pieces, discarding the seeds and membrane. Arrange skin-side-up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin.
2. Put the pancetta under the hot grill and cook for 1 minute on each side, or until lightly grilled but not too crispy.
3. Preheat a barbecue grill plate to high. Brush both sides of each eggplant slice with oil and grill for 3–4 minutes on each side, or until golden. Remove and drain on crumpled paper towels if necessary.
4. To assemble the panini, lay 4 slices of bread on a clean, flat surface. Layer the cheese, eggplant, pancetta, basil, rocket and capsicum over the top, then season with salt and pepper. Put the other bread slices on top, pressing down firmly.
5. Brush the hotplate liberally with oil and grill the panini for 30–60 seconds on each side, or until golden and heated through, pressing them down with a spatula during cooking. Cut each panini in half and serve immediately.
