Antipasto romano
Ingredients
2 eggplant, rinsed, trimmed, thinly sliced
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 pound anchovies
2 large artichokes, steamed, chopped
2 cups arugula
Coarse salt and freshly ground black pepper
Sprinkle eggplant with salt and let stand 10 minutes; then rinse and pat dry with paper towels. Heat olive oil in grill pan over medium heat. Add garlic and saute 2 minutes. Grill eggplant, anchovies and artichokes, 4 minutes per side. Transfer to large mixing bowl; add arugula, season with salt and pepper and toss. Serve with crusty bread. Serves 6.
