DIRECTIONS
Rinse the eggplant or zucchini and slice it lengthwise; place in a colander and salt liberally.
Let sit 30 or 45 minutes; rinse and dry.
Preheat grill, heat should be moderate.
Marinate the fish in 2 TBSP. of oil. Grill the fish for 2 or 3 minutes per side (mahi is white when done).
At the same time, oil the eggplant lightly and grill it until lightly browned on both sides.
Grill the red peppers until skin blackens and blisters all around.
When the peppers are cool enough to handle, peel and core them; cut into strips.
Cut the bread in half horizonally.
Remove some of the white crumb from each half to make the bread somewhat hollow.
Then build the sandwich, placing the mahi, eggplant, artichoke hearts, tomato, herbs, salt and pepper.
Drizzle liberally with more oil and sprinkle with lemon juice.
Close the sandwich and wrap it well in aluminum foil.
Place it on a plate, with another plate on top, and weight the second plate with whatever is handy, to make 15 lbs. or more.
Let sandwich sit overnight or refrigerate if the room is warm.
When ready to eat, unwrap and cut into wedges.
Serves 4.