Italian Eggplant With Fresh Mozzarella & Tomato-Bell Pepper Salsa

• 2 Italian eggplant, sliced into 1/2 inch rounds
• 3 tablespoons extra virgin olive oil
• 1 dash sea salt and cracked black pepper
• 3 tablespoons balsamic vinegar
• 4 ounces buffalo mozzarella, sliced thin
• 1 cup tomatoes, chopped
• 1/4 cup sweet onion, chopped
• 1/2 cup green bell pepper, chopped
• 3 tablespoons red wine vinegar

1. Pre-heat oven to 400 degrees.
2. Toss eggplant with olive oil and season well.
3. In a large saute pan over medium high heat, sear eggplant on both sides until golden brown (use a little oil in the pan for this and cook eggplant in batches as to not over crowd the pan).
4. Place eggplant on a baking dish and drizzle with balsamic vinegar.
5. Place in oven and cook 5-6 minutes or until tender.
6. Remove eggplant from oven and add desired amount of mozzarella on each eggplant and let melt.
7. Combine tomatoes, onion, bell pepper, olive oil and vinegar.
8. Mix well and season to taste.
9. Spoon tomato mixture over eggplant moz- zarella and serve.

italian eggplant, extra virgin olive oil, salt, balsamic vinegar, buffalo mozzarella, tomatoes, sweet onion, green bell pepper, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/italian-eggplant-with-fresh-mozzarella-tomato-bell-pepper-salsa-5760a5ebe047a6cf1ee82655 (may not work)