Mix together the oil, salt and pepper. Brush the aubergine and pepper with the oil. Fry the aubergine in batches in a non-stick frying pan for approx. 3 mins. on each side, fry the pepper all over for approx. 10 mins., remove.
Cut open the ciabatta, spread the olive tapenade over the base, brush the top half of the bread with balsamic. Place the aubergine and pepper on the sandwich base along with the mozzarella, salami and basil, cover with the top half of the bread. Wrap the sandwich in cling film, place a board on top and weigh down (e.g. with tin cans) for approx. 30 mins. Remove the bread from the cling film and cut into pieces.