Grilled Ratatouille Muffaletta

Ingredients

• 1 medium eggplant, sliced into ½-inch rounds
• Coarse salt
• ½ cup pitted mixed olives, such as Kalamata and Cerignola
• 2 pepperoncini, stemmed
• ½ cup fresh parsley
• ¼ cup mayonnaise
• ¼ cup olive oil, plus more for grilling
• 4 small tomatoes (1 pound), sliced into ½-inch rounds
• 1 medium zucchini, cut lengthwise ¼-inch-thick
• 1 jar (12 ounces) roasted red peppers, patted dry
• 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

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