Arrange slices of eggplant and red capsicum on the griller tray and grill for about 7-10 minutes, until soft.
Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the capsicum over the spinach. Top with a slice of prosciutto. Smear a small amount of sun-dried tomato paste onto each slice of eggplant then arrange the eggplant slices over the capsicums in an overlapping spiral pattern. Serve immediately.