Recipe - Antipasta Platter

1 small Japanese eggplant; cut or sliced up
thin
Lengthwise
2 small Carrots; peeled, and cut or sliced up
Into thin strips with a
vegetable peeler
1 md Roasted red pepper; peeled,
seeded,
And cut into thin strips
1 md Roasted green bell pepper;
peeled, seeded,
And cut into thin strips
1 md Roasted yellow bell pepper;
peeled, seeded,
And cut into thin strips
Drizzle of olive oil
Drizzle of aged balsamic
vinegar
Salt; to taste
Freshlyground black pepper;
to taste
2 Pieces Beef fillet ; (4 oz
ea)
One half cup Aioli
1 cup Baby arugula
2 Ripe beefsteak tomatoes
1 pound Buffalo Mozzarella cheese
12 Fresh basil leaves
1 pound Prosciutto di Parma ham;
thinly cut or sliced up
12 Fresh figs
One half pound ParmigianoReggiano cheese;
cut into chunks
2 cup Assorted Italian olives

Preheat the grill. In a mixing bowl, toss the eggplant and carrots
with olive oil. Season with salt and pepper. Grill the vegetables in
batches for about 1 minute on each side. Remove from the grill. On a
platter, arrange the grilled eggplant, carrots, and peppers on one
side. Drizzle with the olive oil and balsamic vinegar. Place each
fillet between two sheets of plastic wrap. Using a meat mallet, pound
the meat very thinly. Place the meat on the second platter. Season
with salt and pepper. Drizzle the meat with the aioli. Mound the
arugula in the center of carpaccio. Core and slice the tomatoes
1/2inch thick. Season both sides with salt and pepper. Place half of
the tomatoes around the third platter. Slice the cheese into 1/2inch
slices. Season both sides with salt and pepper. Place the cheese on
top of the tomatoes, around the platter. Top the cheese with the
remaining tomatoes. Place the basil leaves on top of the tomatoes.
Drizzle the entire platter with the olive oil. Arrange the slices of
prosciutto over the fourth platter. Using a sharp knife, make a
crisscross cut through the core of each fig. Arrange the figs around
the prosciutto. Place the chunks of cheese in a small bowl. Also
place the olives in a small bowl. Serve all of the platters and bowls
with crusty bread. This recipe yields 6 to 8