This sandwich is substantial, an entire meal all in one sandwich.
If using, make the caponata below, then heat the oven to 200° F degrees. Add the basil, parsley, garlic, pine nuts, and 1/4 cup cheese to the food processor and pulse until it's a fine grind. With the processor on, add the olive oil through the feeding tube and, once emulsified, stop the processor, and season with salt and pepper to taste. Spoon into a bowl and set aside.
Coat a skillet with a generous amount of olive oil and heat over a medium-high flame. Mix 1 cup of Parmigiano and the panko together, place in a shallow bowl , and season with salt and pepper. Beat your eggs. Dip the chicken first in the egg and then in the panko-cheese mixture. Fry until golden brown on both sides and cooked through. When done, remove to cooling rack set over a sheet pan, and place in the 200° F oven so they will stay warm.
Heat the broiler, spread the pesto on both sides of the bread that has been sliced in half. Place under the broiler until it becomes lightly browned, only about a minute. Or, alternately, you can use a skillet or grill pan.Preheat oven to 450° F. Clean the eggplant, cut the tops off, and cut them in half lengthwise. On a baking sheet lined with aluminum foil, brush a little olive oil, place your eggplant cut side down, and bake for 15 minutes. Remove from the oven and set aside to cool.
Set a fry pan over medium-high flame, coat the bottom with olive oil, add your chopped onion, and cook until translucent. Add the chopped celery and red bell pepper, and continue cooking until they are soft and have started to caramelize. Add your minced garlic and cook for a minute or so. Don't let the garlic brown. Add your eggplant, tomato, Peppadews, capers, olives, crushed red pepper, sugar, and vinegar, and continue cooking until the mixture is thick.
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