recipes
Mozzarella salad with aubergine caponata
2013-01-02
Ingredients
- 2 fresh mozzarella balls (Galbani)
- 200g cherry tomatoes
- 1 tbsp oregano
- 1 large aubergine
- 1 chopped onion, chopped
- 2 cloves garlic, chopped
- 1 celery stick, chopped
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tbsp red wine vinegar
- 1 tbsp toasted pine nuts
- Olive oil
- Mixed lettuce leaves
- Fresh basil
- Fresh seasoning
Method
Cut the cherry tomatoes in halve drizzle with olive oil and oregano and bake in the oven till cooked but still firm. Cut the aubergine into small cubes and fry in a pan with 2 tbsp olive oil, garlic, chopped onion and celery until soft. In a separate pan cook together the tomato paste, sugar and vinegar with a tablespoon of olive oil for 3 minutes. Add the tomato sauce to the pan, along with the pine nuts and chopped basil. Season with salt and pepper and remove off the heat. Spoon the caponata in the centre of a serving plate. Top up with the baked cherry tomatoes, sliced mozzarella and salad leaves.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.