Aubergine and Red Pepper Parmesan Sandwiches

Preheat the grill. Place the aubergine and red pepper on a baking tray, and season with salt and pepper. Place under the grill for 5 to 10 minutes, until tender and browned. (Alternatively, cook on a ridged grill pan on the hob over medium heat.) 2. Cut baguette in half lengthwise. Spread bottom half with goats' cheese, followed by tapenade. Layer with aubergine and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.