Grilled Vegetables With Eggplant Tapenade

Preheat the oven to 400 degrees F.

For Tapenade: Peel and dice the eggplant. Sprinkle with 1/2 teaspoon of the salt and place on paper towels to drain.

Heat the oil over medium-high heat. Add the onion and cook, stirring often, for 1 minute.

Add the fennel, garlic, remaining teaspoon salt, basil, oregano and thyme, and cook, stirring often, for 1 minute.

Stir in the eggplant and tomato paste. Reduce the heat to medium and cook, stirring occasionally, until the eggplant begins to soften, for about 3 minutes.

Transfer to the oven and bake uncovered for 35 minutes, stirring once or twice, until the eggplant is completely softened.

For Grilled Vegetables: Prepare a hot charcoal fire or preheat a gas grill to medium-high. Cut the tempeh in half crosswise. Cut again in half lengthwise to yield 4 pieces. Steam the tempeh over simmering water for 20 minutes.

Combine the lemon juice, tamari, mirin, garlic and cayenne in a mixing bowl. Add the tempeh and let stand while you cook the tapenade.

Cut the bell pepper in half lengthwise and remove the seeds and ribs. Mix the oil and vinegar in a bowl. Place the tempeh, pepper and mushrooms on the grill, brush with the oil mixture, and cook until golden brown on both sides. Alternatively, broil the tempeh and vegetables for 5 to 10 minutes per side.

Cut the mushrooms into thick slices. Cut the bell pepper into 4 strips.

Trim the ends from the baguette. Cut the loaf in half lengthwise. Spread 5 to 6 tablespoons of the tapenade onto the bottom half (reserve the remaining tapenade for another use) and top with the tempeh, mushrooms, bell pepper and spinach. Cover with the top half of the bread and cut into equal pieces.

Serve right away.