1small eggplant, thinly sliced60 gm(2 small) portobello mushrooms1small fennel bulb, thinly sliced1 tbspextra-virgin olive oil, plus extra for brushing and drizzling1small red onion, thinly sliced1 tspChardonnay vinegar1 tspfinely chopped thyme1garlic clove, finely chopped60 gmshop-bought roast red capsicum, thickly sliced4multi-grain bread slices, to serve60 gmthinly sliced Gruyère, to serveRocket purée250 gmwild rocket, picked25 mlextra-virgin olive oil
Preheat oven to 190C. Arrange eggplant in a single layer in a non-reactive dish. Scatter with 20gm fine sea salt and stand to drain bitter juices (1 hour). Drain, rinse and set aside.
Place eggplant, mushrooms and fennel on a baking paper-lined oven tray, brush with oil, season to taste and roast until tender (20–25 minutes).
Combine onion, vinegar, thyme, garlic and oil on a baking paper-lined roasting tray, season to taste, cover with foil, roast until tender (20-30 minutes) and cool.
Meanwhile, for rocket purée, blanch rocket (5-10 seconds), then refresh. Drain well, squeeze out excess moisture, then process in a small food processor until finely chopped (1 minute). With the motor running, slowly add oil and process until a fine paste forms, season to taste and refrigerate until required.
Preheat a sandwich press to medium heat, spread two bread slices with rocket purée, layer with roast vegetables and Gruyère, season to taste and top with remaining bread slices. Drizzle sandwich with oil and toast until golden (3-4 minutes), serve immediately.