Fontina-Topped Ratatouille Sandwiches | Food Stuff

Ingredients

• 2 (12-inch) baguettes
• 1 medium eggplant, peeled and cut into 1-inch cubes
• 4 ounces finely grated fontina cheese
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, chopped
• 1/2 tablespoon herbes de Provence
• 3 tablespoons olive oil, divided
• 4 plum tomatoes, seeded and chopped
• 1/2 medium red onion, thinly sliced
• Salt and freshly ground black pepper
• 1 medium yellow bell pepper, cut into 1-inch pieces
• 3 small zucchini, halved lengthwise and cut into 1/2-inch slices