Here is what you will need to make this dish!
One large eggplant, about 7 large olives, fresh basil, jarred peppers (red or piquillo), tomatoes, Fontina cheese, olive oil, salt and pepper.
Prep the eggplant by slicing it and brushing it with olive oil and sprinkle some salt on it.
Grill the eggplants until tender but not mushy!
Take the eggplant off the grill and set aside.
Slice up the tomatoes.
Grill the tomatoes until tender, again not mushy.
Chop up the olives.
Slice up the peppers and I decided to add some red pepper flakes to the mix!
Chop the basil, save some to top the finished dish.
Now the layering begins! Spray some no-stick spray (Pam) on a rimmed baking sheet. Start with half of the eggplant, overlapping it a bit, then layer on the peppers, season with a little salt and pepper and red pepper if you want.
Layer the remaining eggplant, top that with the tomatoes, then olives and basil.
Place the cheese on top! Yum. Put in oven at 350 until the cheese melts.
Sprinkle with fresh Basil and enjoy!