Eggplant Tricolored & More

Ingredients

• --Chef Gina Lopez, Bridgeway Corporate Chef
• 3 medium eggplants
• Olive oil
• Sea salt and black pepper
• 1 yellow bell pepper cut into 3/8 inch dice
• 10 cherry tomatoes halved
• 1 teaspoon red wine vinegar
• 4 tablespoons of capers, plus 1 tablespoon of the caper brine
• 5 oz. of buffalo mozzarella
• Basil chopped
• Salt and Pepper to taste

Instructions

1. Preheat Oven 375. Cut the eggplants width ways into ¾ inch slices. Place slices on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Roast in the oven for 25 to 30 minutes until eggplants are soft and golden brown.
2. Mix together bell pepper, tomatoes, vinegar, capers, and brine, and 2 tablespoons of olive oil. Set aside for 30 minutes (the mix can be kept in the refrigerator for several days. The flavors will deepen.
3. To serve arrange the eggplant slices on a serving dish. Break the mozzarella into large chunks and scatter on top. Spoon over with the yellow pepper salsa and finish with basil.