Ingredients
2 Italian eggplant, sliced into 1/2 inch rounds
3 tablespoons extra virgin olive oil
1 salt and pepper to taste
4 ounces fresh mozzarella, sliced
1/4 cup sweet onion, chopped
1/2 cup green bell pepper, chopped
3 tablespoons red wine vinegar
Preparation
Pre-heat oven to 400 degrees
Toss eggplant with olive oil and season well
In a large sauté pan over medium high heat, sear eggplant on both sides until golden brown (use a little oil in the pan for this and cook eggplant in batches as to not over crowd the pan)
Place eggplant on a baking dish and drizzle with balsamic vinegar
Place in oven and cook 5-6 minutes or until tender. Remove eggplant from oven and add desired amount of mozzarella on each eggplant and let melt
Combine tomatoes, onion, bell pepper, olive oil and vinegar; mix well and season to taste
Spoon tomato mixture over eggplant mozzarella and serve; garnished with basil
