Sand-Covered Sauteed Vegetables With Mozzarella Cheese

• 1 red onion
• 1 carrot
• 1 celery stalk
• 1 bell pepper
• 1 eggplant
• cherry tomatoes
• 3 ounces vin santo
• mint leaves chopped
• salt and ground black pepper to taste
• 1 mozzarella cheese ball, cut into small cubes
• 1/2 cup breadcrumbs
• extra-virgin olive oil
• basil

1. Saute the thinly sliced onion, celery, and carrots in a saucepan with some oil.
2. Add the bell pepper cut into strips and saute for a few minutes.
3. Next add the eggplant cut into small cubes and the cherry tomatoes cut into quarters.
4. Add the wine and cook until the vegetables are done, season to taste with salt and pepper. Add some water if necessary.
5. Add the breadcrumbs, stir well to combine, and cook for a few minutes until there is a sand-covered effect.
6. Sprinkle with the chopped mint.
7. Assemble by placing some mozzarella cubes in the bottom of the individual cups, a layer of the vegetables, top with some mozzarella cubes and basil leaves.
8. Serve at room temperature.

red onion, carrot, celery, bell pepper, eggplant, cherry tomatoes, santo, mint, salt, mozzarella cheese, breadcrumbs, extravirgin olive oil, basil

Taken from www.yummly.com/recipe/Sand-Covered-Sauteed-Vegetables-with-Mozzarella-Cheese-531572 (may not work)