Grilled Aubergines with Prosciutto

By Eshka

4.25 / 5

10min

7min

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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
to taste freshly ground rock salt