Grilled Aubergines with Prosciutto

Details

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
• ¼ teaspoon dried oregano
• freshly ground rock salt to taste