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Ingredients

• 3 medium aubergines
• olive oil
• 1 yellow pepper, diced into 1cm pieces
• 10 cherry tomatoes, quartered
• 1 tbsp red wine vinegar
• 30g capers, plus 1 tbsp of the caper brine
• 150g buffalo mozarella
• A handful of coriander (cilantro) leaves
• Black pepper

Description

This Is Another Recipe From Yotam Ottolenghi's Vegetarian Cookbook. He Says If You Want Traditional Italian, Use Basil Instead Of Coriander (cilantro) - But It Works Really Well!

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