Mozzarella, Eggplant And Tomato Sald

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   Step 1

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   Char red pepper under broiler. Place in paper bag approximately 5 minutes. Remove skin by rubbing. Cut in half and remove seeds. Place pepper halves on baking dish and place in 400 degree oven for 20 to 25 minutes until pepper is tender. When pepper is cool cut into thin strips about 1 inch long. Mix 2 Tablespoons balsamic vinegar, 1 Tablespoon of Olive oil and tsp of capers. Pour over peppers and mix. Chill.

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   Step 2

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   In a large bowl toss the eggplant slices with salt. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours. Dredge eggplant in the flour and shake to remove excess. Dip in the egg, turning to completely coat. Dip in bread crumbs, coating completely. In 12 to 14-inch saute pan, heat olive oil until just smoking. Add butter and heat until it foams. Cook eggplant in the pan, turning so that both sides are dark golden brown. Remove from pan, season with salt and pepper and drain on a plate lined with paper towels. (This step can be done the day before)

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   Step 3

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   Pesto

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   In a blender or food processor finely chop the garlic, scraping down the sides with rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep in an airtight container and refrigerated for one week. Pesto can be frozen and stored for one month.

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   Assembly:

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   Place some mixed greens on chilled salad plate. Place a slice of eggplant on greens, place a slice of tomato on top of eggplant and place mozzarella on tomato. Repeat toppings. Finish top with a tablespoon of red pepper mixture and sprig of rosemary. Place dots of pesto around plate. Serve with toasted Italian bread.

* Per serving · 4 servings · Values may vary.