Preparation:
Coat onion and garlic with oil and cook over medium-hot grill slowly for 5 to 10 minutes, turning garlic often. Continue to cook while grilling vegetables.
Cut eggplant into thick slice or in half lengthwise--salt and place in a colander to drain for 20 minutes. Coat vegetables with oil and grill a few minutes on each side until veggies are seared and brown.
Slice bread and brush with oil. Grill until brown on both sides. Cut tomato in half and rub over one side of hot bread. Arrange grilled veggies, bread, onion, and garlic on top of arugula and serve.
adapted from Martha Stewart's What to have for Dinne |
