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1. Prepare Olive Pesto
In a food processor puree the olives, Parmesan cheese, olive oil, and garlic until smooth.

2. Fry Eggplant
In a large skillet, heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.

3. Arrange
Cut the focaccia in half horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Press firmly to join.

4. Grill
Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill the sandwich on both sides until golden and crispy. Then, bake for 10 minutes or until the cheese is melted and gooey.

5. Serve
Cut each sandwich into 3 and serve warm.