Fire-Roasted Eggplant and Provolone Sandwiches

Hearty meets healthy in this creative warm sandwich recipe from The Oregonian. Italian flavors abound, from the meaty eggplant, tomatoes, and roasted red peppers, to the topping of Provolone and tomato pesto. Even the ciabatta – sourdough or other crusty bread – is there to add another flavor dimension. With a sandwich like this that builds on layers of traditional Italian flavors, it makes sense to reach for an Italian variety such as Sangiovese that has enough acid to meet the vegetables, enough tannin to counter the eggplant, and backbone enough to enhance the Provolone. Another natural option is Chianti from Italy, which is made from the Sangiovese grape. For those who prefer something “New World,” consider a Syrah from California or Washington State, which with its forward fruit, will add yet another level of flavor to this tasty sandwich. To get cooking, please visit www.oregonlive.com.

--Felicia M. Sherbert