Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a Panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. First spread the pesto insides the bread slices. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer, the eggplant, and the roasted pepper and then the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface or spray the exterior surface of the bread with a Olive oil non stick spray. Place sandwiches on the hot skillet or Panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and cheese has melted around the edges. Serve with IL MITO’s famous tomato soup. And go back to your childhood.