2 twelve-ounce jars baby artichokes in olive oil, drained
1 large loaf olive bread, halved lengthwise
3 pepperoncini, thinly sliced
¼ cup sun-dried tomatoes, roughly chopped
¼ cup crumbled feta cheese
1 cup hummus, preferably homemade
DIRECTIONS
1. Preheat the oven to 400˚. In a large skillet, warm the olive oil over medium heat. Add the eggplant and cook, stirring occasionally, until it releases its moisture and starts to brown, about 5 minutes. Add the artichokes and continue cooking, stirring occasionally, until they're lightly browned, about 2 minutes.
2. Place the bottom half of the bread on a small baking sheet. Arrange the eggplant and artichokes over the bread. Top with the pepperoncini, tomatoes and feta. Spread the hummus over the top half of the bread and gently press over the filling to close the sandwich.
3. Bake the sandwich until the bread is golden brown and the filling is warmed through, about 8 minutes. Transfer the sandwich to a cutting board and slice into 4 or 6 pieces. Serve immediately.
