Stefano Manfredi

Roast eggplant, peperonata and bocconcini

serves 4 as an antipasto

Ingredients

1-2 small eggplant (3-4 cm diameter) cut into 1 cm thick slices
olive oil
salt

Method

Wait 10 minutes then pat each slice dry with a towel.

Brush each slice with the olive oil, place on a baking tray and roast in the oven at 220C until the eggplant is golden brown.

Allow to cool.

Ingredients

2 large red capsicum, cut into large pieces
2 medium onions, cut into chunks
4 egg tomatoes, roughly chopped
handful of basil
2 cloves garlic, minced
6 tablespoons of e.v. olive oil
salt and pepper to taste.

Method

Add the capsicum, onion and garlic.

Turn up the heat, fry and keep stirring with a wooden spoon for a couple of minutes until the contents wilt a little

. Add the tomatoes and simmer for 20 minutes, stirring occasionally.

Add the basil and seasoning and allow to cool.

To assemble

4 bocconcini sliced thinly

On each plate place an eggplant slice, spoon some of the peperonata on then add some slices of mozzarella.

Now another eggplant slice, some more peperonata, mozzarella and finally a slice of eggplant.

You should have a stack like a double decker sandwich.

August 8 1995