In this sandwich grilled eggplant and red bell peppers are paired with thin slices of garlicky capicola (a dry-cured rolled pork shoulder) and spicy arugula, all on grilled Italian bread. Source: EatingWell Magazine, July/August 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill or broiler.

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  • 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.

  • 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.

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

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

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

Tips

Note: Capicola is rolled pork shoulder cured like ham. It can be found in Italian markets and the deli section of large supermarkets.

Nutrition Facts

195 calories; 6.3 g total fat; 1.3 g saturated fat; 15 mg cholesterol; 570 mg sodium. 630 mg potassium; 26.8 g carbohydrates; 6.3 g fiber; 10 g sugar; 9 g protein; 3074 IU vitamin a iu; 111 mg vitamin c; 148 mcg folate; 69 mg calcium; 2 mg iron; 44 mg magnesium;

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