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1
To make Basil Oil: Blanch basil 5 seconds in 4 cups boiling, salted water.
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2
Drain, and plunge into ice water.
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3
Pat basil dry, then puree in blender with olive oil.
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4
Season with salt and pepper.
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5
Strain oil with mesh strainer, and discard basil.
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6
To make Eggplant: Generously salt eggplant slices, and set in colander placed over bowl.
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7
Let stand 45 minutes to release liquid.
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8
Meanwhile, heat olive oil in skillet over medium heat.
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9
Add leek, season with salt, and saute 5 to 7 minutes, or until softened.
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10
Transfer to bowl.
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11
Coat nonstick skillet with cooking spray, and heat over medium heat.
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12
Add half of eggplant slices, and season with salt.
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13
Cook 5 minutes, or until browned and caramelized, using spatula to move slices often to prevent sticking.
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14
Flip eggplant with spatula, add 2 Tbs.
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15
vinegar, reduce heat to medium-low, and cover.
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16
Cook 5 to 7 minutes more, or until vinegar has evaporated and second side of eggplant is caramelized.
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17
Remove eggplant slices to covered bowl to keep warm.
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18
Repeat with remaining eggplant slices.
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19
To serve: Place mozzarella slices on serving plates.
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20
Top each cheese slice with 5 slices eggplant, 1 Tbs.
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21
leek, 1 Tbs.
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22
Basil Oil, and sprinkling of capers.
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23
Season with salt and pepper.
