INGREDIENTS
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8 (1/2-inch-thick) eggplant slices
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2 teaspoons olive oil, divided
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1 large red bell pepper
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4 (1-ounce) slices ciabatta bread
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2 tablespoons refrigerated pesto
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1 cup baby arugula
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1/8 teaspoon freshly ground black pepper
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1/4 cup (2 ounces) soft goat cheese