4 small eggplants,
sliced lengthwise into
3 pieces each
2 red bell peppers,
seeded and cut lengthwise into quarters
1⁄4 cup extra-virgin olive oil,
plus more for drizzling
2 Tbs. balsamic vinegar
1 tsp. sea salt, plus more
for sprinkling
1⁄2 tsp. freshly ground pepper, plus more for sprinkling
8 large heirloom
tomato slices
2–3 balls fresh mozzarella cheese, preferably buffalo’s milk, cut into 8 slices
Handful of torn fresh
basil leaves
Place the eggplant slices and bell pepper quarters in a bowl and add the olive oil, vinegar, salt, and pepper. Turn several times, then let stand for 30–60 minutes, turning once or twice. Meanwhile, preheat a grill to medium-high and oil the grill rack.
Arrange the eggplant slices and bell peppers directly on the grill rack or in a single layer in a grilling basket. Cook until the eggplants and the peppers are lightly charred, 6–7 minutes for the eggplants and about 4 minutes for the peppers. Turn and cook until the second sides are browned and charred. The timing will be about the same. Transfer the eggplant slices to a platter. Seal the peppers in a resealable plastic bag and let cool. When cool enough to handle, peel away the charred skin with your fingertips.
To assemble each stack, place a tomato slice on each plate, then stack the remaining ingredients on top in the following order: cheese, eggplant, bell pepper, tomato, cheese, eggplant, bell pepper, and eggplant, seasoning the layers with salt and pepper. Drizzle with olive oil and garnish with the basil leaves. Serve at once.
Variation: Feta, burrata, or grilled halloumi will work nicely here.
