- 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
- 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.