Preheat your grill to 350 degrees F. Slice the eggplant into 1-cm thick slices and cut the bell peppers into quarters, removing the centre. Arrange the eggplant and red bell peppers on a large platter and sprinkle evenly with the salt, pepper and extra virgin olive oil on both sides. Rub the salt, pepper, and oil over the vegetables to coat using your hands.

Once the grill is hot, reduce the heat to medium and add the eggplant and bell peppers. Grill for 4 to 5 minutes per side or until the vegetables have grill marks and have softened. Remove from the grill and set aside to cool slightly.

Slice the ciabatta in half through the middle to create a long sandwich. Place the ciabatta loaf halves on the grill and toast for 4 to 5 minutes, until golden brown. Remove from the grill and let cool slightly.

Make the dressing by combining all the dressing ingredients together in a small bowl. Set aside.

To assemble the sandwich, use a pastry brush to brush the dressing onto both the cut sides of the ciabatta loaf. Add a layer of grilled eggplant on the bottom of the ciabatta loaf, then top with a layer of grilled red bell peppers. Divide the burrata into four pieces and arrange in an even layer on top of the peppers. Top with basil leaves, arugula, and the top of the ciabatta loaf.

Press down on the sandwich then use a serrated knife to slice it into quarters (or sixths if you prefer smaller sandwiches). Skewer each quarter with a toothpick to avoid the sandwich from falling apart. Serve immediately with a glass of Narrative Cabernet Franc and enjoy!