Eggplant & Spinach Paninis w/ Basil Pesto & Balsamic Glaze

1. Heat the oil in large nonstick skillet over medium high heat. Add the diced onions and bell peppers with a pinch of salt and cook until they are translucent. Add the garlic, spicy chili and cook for 2 minutes, or until garlic is fragrant but not browned.
2. Add the eggplant, oregano, crushed red pepper flakes, and salt. Stir well, reduce heat to medium low and cover skillet for 5-8 minutes, stirring occasionally.
3. Cook until the  eggplant is fork tender, then add spinach and stir to incorporate.
4. Remove from heat and set aside to assemble sandwiches. Taste and adjust salt as needed.

Pesto:

1. In a food processor, combine walnuts, basil, garlic and pulse until well blended.
2. Add pecorino and pulse a few more times, scraping down the sides to make sure it is mixed well.
3. Keeping the food processor running, slowly drizzle in olive oil in a steady slow stream until the mixture becomes emulsified and slightly liquid. (Note: I like to keep a thicker consistency as I'm using it for a spread in a sandwich. You can add more olive oil to achieve a more loose consistency if you like).
4. Remove from food processor and use immediately or store in an air tight container in the refrigerator if not using.

Assembly:

1. Slice the ciabatta in half and spread basil pesto on both sides of the bread.
2. Top one side of the bread with the eggplant and spinach mixture, and top with a handful of  sliced or torn mozzarella, drizzle with balsamic glaze and top with remaining ciabatta half.
3. Brush a panini press or skillet with olive oil and place the sandwich in side the press and cook until it is done. If you do not have a panini press, just toast the sandwich on a lightly oiled skillet, and place a clean skillet or heavy bottom pot/pan on top of the sandwich. Just heavy enough to press the sandwich down and sear the bread. Repeat on both sides if needed. Continue with remaining ciabatta and filling.