Eggplant, Tomato, And Buffalo Mozzarella Stacks



¼ cup extra virgin olive oil

Several sprigs of fresh thyme, chopped

1 tbsp. fresh Italian parsley, chopped

2 tsp. fresh grated lemon zest

Balsamic vinegar

Roasted red bell peppers, jarred (Mezzetta deli-sliced roasted bell pepper strips)

Crushed red pepper flakes

Kosher salt & cracked pepper

12 ½ inch-thick slices of tomato

10 ½ inch-thick slices of eggplant (1 large or 2-3 small)

1 package or ball of Bel Gioiosco mozzarella

15-20 rough chopped pitted kalamata olives (can substitute black and green olives or green olives with red pimento centers)

1 tbsp. rinsed and drained capers (Mezzetta non-pareil)

2 cloves minced garlic

2 tbsp. fresh-squeezed lemon juice

½ tsp. anchovy paste, (optional)

Order Vegetarian Nights: Fresh From Hawaii Cookbook


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