- 150 ml olive oil
- 4 brinjals, sliced
- Salt and freshly ground black pepper to taste
- 2 large rosa tomatoes, halved
- 300 g mozzarella, thickly sliced
- Handful of fresh basil
Heat some olive oil and cook brinjal (a few slices at a time) on both sides until soft and browned. Remove and drain on kitchen paper. Repeat until all the brinjal is cooked. Season with salt and black pepper. Cook tomato for about 5 minutes. Make stacks of brinjal, mozzarella and fresh basil and serve with the tomato.