A staple of an Italian vegetable garden is eggplant/aubergines or melanzane - so of course we grow plenty! The plant and flowers are gorgeous, the only problem is, we're not huge fans of the veg. itself. I do like them stuffed like a little quiche or thinly cut & fried is always good. But I must say the recipe below of grilled eggplant with mozzarella topped with peppers & capers is my new favorite! Ok, now don't be turned off by the capers - they impart an amazing saltiness to the yellow peppers!
- 1-2 eggplants (the fat short kind)
- 1 ball of fresh mozzarella
- 1 yellow pepper
- couple of tablespoons capers under salt
- handful of clean parsley leaves, washed (keep the leaves whole)
- olive oil
- sea salt