Slice 1 loaf of Pietree focaccia through the middle, creating two large flat rounds, brushing the cut sides with olive oil, and toast on a hot grill, cut sides down. For a gluten-free sandwich, brush 8 slices Dunham Farms gluten-free sandwich bread and toast on a hot grill.
Over a hot grill, grill 2 bell peppers until skins blacken and bubble. Place peppers inside a paper bag and roll shut, to allow the peppers to cool and steam the skins off. Slice 1 medium eggplant into ¼” rounds. Brush slices with balsamic vinegar and place on the grill. Turn slices after they begin to soften, about 2-3 minutes. Cook 1-2 minutes more. Slice 1 medium slicing tomato thinly. Remove the skins and seeds from the peppers, and cut the peppers into strips.
Drain, then puree until smooth 1 15-oz. can of chickpeas with 2 peeled cloves of garlic, 1 TB olive oil, 1 TB lemon juice and a pinch of salt. Wash, then separately from the chickpea puree, puree until smooth 2 large handfuls of basil, 1 TB walnuts or pine nuts, a pinch of salt, and 1 TB olive oil.
Spread the basil sauce on the cut side of the top of the focaccia (or on one side of the sandwich). Spread the chickpea puree on the cut side of the bottom half of the focaccia (or, on the other side of the sandwich). Layer eggplant, pepper, and fresh tomato slices over the chickpea paste. Sprinkle with freshly ground black pepper. Place the other side of the bread over the base of the sandwich. Slice the focaccia sandwich into eighths or quarters or the gluten-free sandwiches into halves. Enjoy!