This is another delicious recipe from Plenty. It's a really great, light side dish. The mix of textures is really nice - the soft eggplant and mozzarella and the crispy peppers. It seems like a lot of capers, but they get mixed in and it's just right. The cilantro adds a nice, fresh flavor on top. Can't wait to eat the leftovers for lunch!
Ingredients:
4 small eggplants, sliced into 1/2" circles
olive oil
salt and pepper
1 yellow pepper, in about a 1/2" dice
15 grape tomatoes, quartered
1 tbsp red wine vinegar
3 1/2 tbsp capers, plus 1 tbsp of the brine
5oz fresh mozzarella
1 cup roughly chopped cilantro
Directions:
Preheat the oven to 375. On a parchment lined baking sheet, spread out the eggplants and brush both sides with olive oil. Season liberally with salt and pepper. Bake for 25-30 minutes until soft and starting to brown.
Once you put them in the oven, mix together the peppers, tomatoes, vinegar, capers, and brine and 2 tbsp olive oil. Toss and let this sit for half an hour.
Once the eggplant is finished cooking, let it cool a bit and spread the slices overlapping on a platter.
Top with big, ripped pieces of mozzarella.
Then spoon over the pepper salsa and sprinkle with some Maldon salt.
And finally, top with cilantro.
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