- Eggplant - 3 pieces
- Tomatoes - 5-6 pieces
- Onion - 1 Piece
- Olives green - 8-10 pieces
- Capers - 40 Grams
- Olive oil - 50 milliliters (15 grams of aubergine, 35 gr for onion roasting)
- Parmesan cheese - 40 Grams
- Mozzarella cheese - 120-150 grams
- Aromatic herbs (dry) - 1 Pinch
- Salt - 1 To taste
- Garlic - 4 Teeth
- Black pepper - 1 To taste
- Balsamic vinegar - 25-30 Milliliters
- Sugar - 1 Art. a spoon
Eggplant cut along, soak in water 10-15 minutes, dry. Put on a baking sheet, sprinkle with oil and bake in the oven for 30 minutes at 180 degrees. On the remaining oil fry finely chopped onions, olives, capers. After 5 minutes add spices, vinegar, dried herbs, sugar. Strain a few more minutes. I advise you to add the spices gently, tasting. Cut the tomatoes in circles. Cut mozzarella into slices. Put the tomatoes, onions with vegetables, mozzarella on eggplants, sprinkle with parmesan on top. Bake in the oven for 10-12 minutes. Bon Appetit!
Servings: 6