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 olive oil
Drizzle aged balsamic vinegar
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
12 fresh basil leaves
1 pound Prosciutto di Parma ham, thinly sliced
12 fresh figs
1/2 pound Parmigiano-Reggiano, cut into chunks
2 cups assorted Italian olives
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