Grilled Aubergines with Prosciutto

Ingredients

• 1 eggplant, ends trimmed and cut into 1/2-inch-thick slices
• 1 red bell pepper, cut into rings and seeds removed
• 1 cup spinach leaves, torn into pieces
• 1 (1/2 ounce) slice thinly sliced prosciutto di Parma
• 1 teaspoon sun-dried tomato paste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dried oregano
• Freshly ground rock salt to taste

Directions

Preheat your oven's broiler to 400 degrees F (200 degrees C).

Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.

Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato paste onto each slice of eggplant. Top with a slice of prosciutto. Arrange the eggplant slices over the peppers in an overlapping spiral pattern. Serve immediately.