Capicola & Grilled Vegetable Sandwiches

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.