Focaccia With Vegetables And Parmigiano Reggiano

• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 large clove garlic
• 1 pound eggplant
• 8 ounces whole red pepper
• 12 ounces zucchini
• 1 10-inch plain focaccia
• 1 small red onion to yield 1/3 cup finely chopped
• Freshly ground black pepper to taste
• 2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated
• 1/2 bunch arugula
• 1 ripe medium tomato

1. Preheat broiler and cover broiler pan with aluminum foil.
2. Whisk oil and vinegar.
3. Crush garlic and add.
4. Wash eggplant and cut into rounds 1/4 inch thick.
5. Wash pepper, then trim, seed and cut into strips 1/2 inch wide.
6. Wash and trim zucchini, and slice 1/4 inch thick.
7. Mix ingredients in oil and vinegar mixture.
8. Arrange vegetables on broiler pan and broil close to the heat until browned.
9. Turn and brown on other side.
10. Meanwhile, finely chop red onion, grate cheese, wash and dry arugula, and wash and cut tomato into small chunks.
11. If focaccia is very thick, slice off some of the bread horizontally.
12. When vegetables are done, season with pepper and arrange on top of focaccia.
13. Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese.
14. Remove and tuck arugula into vegetables, and sprinkle with tomato.

olive oil, balsamic vinegar, clove garlic, eggplant, red pepper, zucchini, focaccia, red onion, freshly ground black pepper, coarsley, arugula, tomato

Taken from cooking.nytimes.com/recipes/7521 (may not work)