Eggplant with Tomato and Caper Salsa
3 medium eggplants, sliced 3/4 inch thick
Salt and pepper
1 orange bell pepper, cored and cut into 1 inch dice
20 cherry tomatoes, quartered
1 TBSP of Red Wine Vinegar
4 TBSP capers
1 TBSP of the caper brine
5 oz buffalo mozzarella or burrata
1 cup cilantro – leaves picked
Preheat the oven to 375.
Place the eggplant sliced on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil. Sprinkle with salt and pepper, then roast for 25 – 30 minutes, or until golden-brown.
Mix together the pepper, tomato, vinegar, capers and brine, and add two tablespoons of olive oil. Set aside for a minimum of 30 min.
To serve, arrange the cooked eggplant slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with cilantro.
Serves 2 – 4.<