Grilled Aubergines With Prosciutto

• 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

1. Preheat your oven's broiler to 400 degrees F (200 degrees C).
2. Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.
3. 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.

eggplant, red bell pepper, spinach leaves, parma, tomato paste, extra virgin olive oil, balsamic vinegar, oregano, freshly ground rock salt

Taken from www.allrecipes.com/recipe/98512/grilled-aubergines-with-prosciutto/ (may not work)