Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 2 tablespoons red wine vinegar

  3. 1 clove garlic , crushed

  4. 1 tablespoon finely chopped flat-leaf (continental) parsley

  5. 1 tablespoon capers , finely chopped

  6. 1 tablespoon finely chopped anchovy fillets

  7. 1 teaspoon tomato paste

  8. 1/2 teaspoon sugar Freshly ground pepper

  9. 2 lbs (1 kg) eggplant , sliced into 1/2 inch rounds salt

  10. 2 red bell peppers

  11. 1 yellow bell pepper

  12. 1/2 cup all-purpose flour olive oil , for frying

  13. 13 oz plum tomatoes , sliced lengthwise

  14. 10 oz fresh mozzarella cheese (bocconcini), sliced

Instructions Jump to Ingredients ↑

  1. FOR DRESSING: Combine all of the dressing ingredients in a bowl. Whisk together thoroughly. Place the eggplant slices in a colander. Lightly sprinkle with salt and set aside for 30 minutes. Halve the bell peppers and remove the seeds and membrane. Place the bell pepper halves under a heated broiler (or on a grill) and cook until the skins are blackened. Place the halves in a plastic bag and let cool. When they are cold enough to handle, peel off their skins and slice thinly. Set aside. Rinse the eggplant slices and drain on kitchen paper. Dust the slices lightly with flour. Heat sufficient oil in a large frying pan to fry the eggplant slices in batches. Cook all of the slices until golden on both sides. As each slice is cooked, dip it in the prepared dressing and arrange around the serving platter. Cook the tomato slices for a few seconds on each side in the same pan as the eggplant. Place the tomato slices on top of the eggplant. Top the tomato with the cheese slices. Spoon a little dressing over each mozzarella slice. Arrange the pepper slices in the center of the serving platter. Spoon on the remaining dressing. Let stand at room temperature for at least 1 hour before serving.


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