1 red pepper
1 ball fresh mozzarella
3 tbl EVO
1 tbl wine vinegar
1 tsp balsamic vinegar
2 tbl fresh basil, slivered
Cut the eggplant into 1/2" slices (they have to be the same thickness to cook evenly).
Salt the eggplant and let drain for 30 mintues. Rinse well. The brush with EVO (an actual brush works well).
Grill the eggplant on a hot grill pan in a hot oven, until brown and cooked through.
Grill the whole pepper, and put it in a brown bag to sweat. When it is cool, remove the skin, core and slice.
Mix the eggplant and peppers into layers. Coat with the oil and vinegar and put in the refrigerator for 2-3 hours. Top with mozzarella, a little more EVO and basil.
Good, and good for you.
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