Eggplant with Fresh Mozzarella- Le Melanzane alla Caprese
Recipe: Eggplant with Fresh Mozzarella- Le Melanzane alla Caprese
Summary: Le Melanazane alla Caprese, eggplant meets mozzarella with tomato soaking bread, sweet and spicy peppers, with melting mozzarella and fresh basil.
Ingredients
- 1 medium size eggplant. Peeled and cut into 1 inch cubes.
- 1 ball of fresh mozzarella cheese sliced or medium size dice works.
- about 6 nice plumb tomato’s.
- 3 cloves of garlic
- 2 bell peppers.
- Handful of fresh cleaned basil.
- Some good toasted or grilled Italian style bread.
- Fresh chili, jalapeno works,
- salt pepper
- olive oil.
Instructions
- Cut peppers into medium size pieces, were going to cook these first because they take the longest.
- Cut tomatoes in medium – small size pieces.
- Slice garlic.
- Cut mozzarella into slices or small -med cubes.
- Slice chili’s.
- Now time to cook. In a large 3 inch deep pan heat up on high flame.
- Add 2 tbs of extra virgin olive oil and garlic. Mix . Add peppers first. They take the longest to cook.
- Add salt and pepper, a healthy pinch of both.
- Mix.
- Add eggplant, mix.
- You’ll probably have to add about 3-4 tbs of olive oil. Eggplant sucks up a lot of liquid.
- Saute for about 5 -9 minutes.
- Now add chili’s and tomatoes and let stew on med heat for about 15 minutes or so.
- Re-season if needed.
- Now add cubed bread, and mozzarella. DO NOT STIR OR MIX.
- Take off flame
- Add fresh basil drizzle a good extra virgin olive oil and serve.
Cooking Times/Difficulty Levels
- Prep Time: 5-10 minutes
- Cook Time: 15-20 minutes
- Difficulty Level: Easy-Medium
Recipe by StonedChef.com
