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


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat grill or broiler.

  • 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.


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; protein 9g; carbohydrates 26.8g; dietary fiber 6.3g; sugars 10.2g; fat 6.3g; saturated fat 1.3g; cholesterol 14.9mg; vitamin a iu 3074.1IU; vitamin c 111.2mg; folate 148.1mcg; calcium 68.8mg; iron 1.6mg; magnesium 44.3mg; potassium 629.5mg; sodium 570mg; thiamin 0.2mg.

1 starch, 2 vegetable, 1/2 lean meat, 1 fat