All Vegetable Muffaletta

Name: All Vegetable Muffaletta
Ingredients: 2 cups kalamata olives, pitted and chopped; 1/2 cup fresh basil, packed; 15 sun-dried tomatoes (packed in oil or not); 1 tablespoon balsamic vinegar; 3 tablespoons extra virgin olive oil; 1-1/2 pound eggplant, cut into 1/4 rounds (I don't bother salting or peeling them); 2 tablespoons extra virgin olive oil (you may need a bit more); salt and pepper; 3 big handfuls fresh baby spinach, washed and spun dry; 3 roasted/orange/yellow peppers, skins rubbed off; 1 8-10 round of sourdough or whole grain bread, sliced in half horizontally