Zubereitung

1. 1

   Combine all of the ingredients for the garlic oil.

2. 2

   Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat. When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid. Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon.

3. 3

   Add the olives and basil. Season with salt & pepper to taste, set aside.Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil.

4. 4

   Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil).

5. 5

   Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken.

6. 6

   Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute.

7. 7

   Remove chicken from the grill.

8. 8

   Add the hoagie rolls, cut side down and grill until toasted.To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.