An update of the traditional caprese salad from Better Homes and Gardens magazine.
Ingredients:
1 cup boiling water 1/4 cup dried tomatoes (not oil-packed) 1 1-pound eggplant 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup coarsely snipped fresh basil 1/4 cup olive oil 2 tablespoons balsamic vinegar 2 7- to 8-ounceballs fresh mozzarella cheese, thinly sliced 4 large tomatoes, cored and thinly sliced Coarse salt Ground black pepper Small fresh basil leaves
Preparation:
In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop dried tomatoes.
Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper.
For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature.
In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped.
On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping slices. Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Serve at room temperature.