ISLAND OF CAPRI SANDWICH

2 TEASPOONS WHITE WINE VINEGAR 
2 TOMATOES, 1/4 INCH SLICES
1 LOAF FRENCH BREAD
1 CLOVE GARLIC, HALVED
1 UN-PEELED EGGPLANT, CUT CROSSWISE 1/2 INCH SLICES
1 WHITE ONION, 1/4 INCH SLICES
VEGETABLE COOKING SPRAY
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED KALAMATA OLIVES
2 SLICES PROVOLONE CHEESE, HALVED


DRIZZLE VINEGAR OVER TOMATO SLICES, AND SET ASIDE.
SLICE BREAD IN HALF LENGTHWISE; PLACE, CUT SIDE UP, ON A BAKING SHEET.


BROIL BREAD 3 INCHES FROM HEAT FOR 30 SECONDS OR UNTIL LIGHTLY BROWNED.


RUB GARLIC ON CUT SIDES OF BREAD HALVES; DISCARD GARLIC.


ARRANGE EGGPLANT AND ONION SLICES IN A SINGLE LAYER ON A BAKING SHEET COATED WITH COOKING SPRAY; LIGHTLY COAT EGGPLANT AND ONION WITH COOKING SPRAY.


BROIL 3 INCHES FROM HEAT 5 MINUTES; TURN SLICES OVER, AND BROIL AN ADDITIONAL 5 MINUTES OR UNTIL LIGHTLY BROWNED.


ARRANGE EGGPLANT AND TOMATO ON BOTTOM HALF OF BREAD.


TOP WITH BASIL AND OLIVES, SET ASIDE.


ARRANGE ONION SLICES AND PROVOLONE CHEESE ON CUT SIDE OF TOP HALF OF BREAD, AND BROIL 3 INCHES FROM HEAT UNTIL CHEESE MELTS.


PLACE ON TOP OF BOTTOM HALF.


CUT AND SERVE.


MAKES ENOUGH FOR 2.