Ingredients

• 1 small eggplant, (about 12 ounces), cut into 1/4-inch-thick slices
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoon balsamic vinegar, divided
• 2 cloves garlic, minced, divided
• 2 large red bell peppers, roasted and sliced, or two 6-ounce jars roasted red peppers, drained, rinsed and sliced
• Freshly ground pepper to taste
• 8 1/2-inch-t Italian bread, preferably whole-grain
• 4 ounces thinly sliced capicola, (see Note)
• 1 bunch arugula, trimmed (4 cups)

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Cooking Directions

Step 1

Preheat grill or broiler.

Step 2

Place eggplant slices in a large colander over a bowl. Sprinkle with salt and let stand for 15 minutes. Rinse well under running water and pat dry.

Step 3

Brush oil lightly over both sides of the eggplant slices. Grill or broil the eggplant until tender, 3 to 4 minutes per side. Place in a bowl and toss with 1 tablespoon vinegar and half of the minced garlic.

Step 4

Toss peppers in a separate bowl with the remaining 1 tablespoon vinegar and garlic. Season with pepper.

Step 5

Grill or broil bread until lightly browned, 1 to 2 minutes per side.

Step 6

To assemble sandwiches, layer capicola, the eggplant, the red peppers and arugula between toasted bread slices.