Antipasto Platter | Emerils.com

Ingredients

• 1 small Japanese eggplant, thinly sliced lengthwise
• 2 small carrots, peeled, and sliced into thin strips (with a vegetable peeler)
• 1 medium roasted red pepper, peeled, seeded and cut into thin strips
• 1 medium roasted green bell pepper, peeled, seeded and cut into thin strips
• 1 medium roasted yellow bell pepper, peeled, seeded and cut into thin strips
• Drizzle of olive oil
• Drizzle of aged balsamic vinegar
• Salt
• Freshly ground black pepper
• 2 (4-ounce) pieces of beef fillet
• 1/2 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 sliced
• 12 fresh figs
• 1/2 pound Parmigiano-Reggiano cheese, cut into chunks
• 2 cups assorted Italian olives