Grilled Chicken & Eggplant Sandwiches

In a small bowl, combine all ingredients for the garlic oil. Set aside.

1. In a medium saucepan, heat 1 tablespoon of the garlic oil over medium heat. | 2. Once the garlic begins to sizzle and releases a fragrant aroma, add the diced tomatoes along with their liquid. | 3. Bring to a simmer and cook for about 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon until the mixture thickens slightly. | 4. Stir in the olives and basil, then season with salt and pepper to taste. Set aside.

Preheat your grill for at least 10 minutes to ensure even cooking.

1. Season the chicken with salt and pepper, then toss it with 2 tablespoons of garlic oil. | 2. Brush the eggplant slices with another 2 tablespoons of garlic oil. | 3. Open the hoagie rolls and brush the cut sides with the remaining 2 tablespoons of garlic oil.

1. Carefully scrape and oil the grill grate using a paper towel dipped in oil. | 2. Place the eggplant on the grill and cook for about 5-7 minutes per side, or until tender, turning once. | 3. Remove the eggplant from the grill and cover it with foil to keep warm.

1. Add the seasoned chicken to the grill and cook for about 4-5 minutes per side, or until cooked through. | 2. During the last 30 seconds to a minute of cooking, place cheese on top of the chicken to melt. | 3. Remove the chicken from the grill.

Place the hoagie rolls on the grill, cut side down, and grill until toasted..

1. To assemble, layer grilled eggplant on the toasted rolls, followed by a spoonful of the tomato sauce. | 2. Top with sliced chicken and additional sauce as desired.

Enjoy your delicious garlic oil chicken sandwiches with grilled eggplant!