2 loaves of Italian bread

2 eggplants, chopped, salted for an hour and rinsed

2 red bell peppers, chopped

2 onions, halved and sliced

1 lb carrots, chopped

1 Tbs crushed red pepper

1 Tbs oregano

1/2 cup olive oil

1.5 sticks of butter, softened in microwave

5 cloves garlic

1 lb mozzarella cheese

Heat your oil then fry eggplant with your crushed red pepper and oregano for 30 minutes stirring occasionally. Add onions, red peppers, and carrots and cook for another 15 minutes.

Meanwhile run your butter and garlic through a food processor until spreadable. Cut your bread in half in the two axis which make the most sense and spread the butter mixture evenly on all eight pieces. Divide the vegetables and cheese equally onto each bread piece and broil until the cheese starts to brown.