Himalayan Cystal Sea Salt and freshly ground pepper
2yellow bell peppers
8ouncehard goat's cheese
Cut each aubergine lengthwise into slices about ½ inch thick. Take the largest eight slices and place on a baking pan. Sprinkle with salt and let sit for 20 minutes.
Thoroughly rinse aubergine slices and pat dry.
Heat a large skillet over medium heat. Add the coconut oil and heat until glistening. Add aubergine slices 2 at a time. Cook until browned, about 3 minutes per side. Remove from pan and set aside to drain on paper towels. Sprinkle with salt and pepper.
Roast bell peppers on grill, or on a grill pan, preheated on high. Arrange whole peppers on grill and cook until the skin is charred, about 5 minutes per side. Place peppers in a paper bag. This allows the skin to be removed easily. Allow to cool in bag for about 20 minutes. Pull or scrape the skin off with your fingers or a paring knife. Cut off the stem end, cut open the peppers and scrape out seeds and membrane. Cut into strips about 1 inch wide.
Cut sun-dried tomatoes into strips.
Assemble the sandwiches by placing an aubergine slice on a plate. Spread each slice with goat's cheese and top as desired with slices of roasted peppers, sun-dried tomatoes, and basil leaves. To complete the sandwich, place another aubergine slice on top.