2 large eggplants (slices 1/4 inch thick)

2 large yellow peppers (sliced and seeds removed)

2 large beefsteak tomatoes (sliced)

1 lb. piece fresh mozzarella (thinly sliced)

1/2 cup fresh basil (pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper


1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.

2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.

Serve cold. *Serves 6