Rustic Antipasto

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Grilled Eggplant:

1 small eggplant, thinly sliced

Extra-virgin olive oil, to baste slices plus 1 tablespoon

1/2 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper

1 tablespoon red wine vinegar

1 tablespoon chopped flat leaf parsley, to garnish

Table cheeses:

2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano

1 jar, 16 ounces, roasted red peppers, drained and sliced

Artichokes and Mushrooms:

1 can quartered artichoke hearts, 15 ounces, drained well

1 can button mushrooms, 14 ounces, drained

1 clove garlic, crushed

1/2 lemon, juiced

Drizzle extra-virgin olive oil

1 tablespoon chopped flat-leaf parsley

1/2 tablespoon thyme

Salt and freshly ground black pepper

3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami

1/2 pound black olives from bulk olive bins, any variety