To make the sandwich: Prepare grill.
Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread cut sides of bread with 2 tablespoons pesto and layer peppers, eggplants, and mozzarella between them. Grill sandwich, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwich may be broiled.) Sprinkle each sandwich with basil and cut in 1/2.
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan
1/3 cup olive oil
To make the pesto: In a blender or small food processor blend together all ingredients with salt and pepper, to taste, until smooth. Pesto keeps, covered and chilled, up to 1 week.
Yield: about 2/3 cup
Recipe courtesy of Gourmet Magazine