Eggplant Tricolore (and more)

Eggplant never looked so pretty! This is a great combination of tender, roasted eggplant and Buffalo mozzarella, topped with a tangy salsa.

The eggplants are sliced, brushed with oil and roasted in the oven until tender. While they're roasting, the simple salsa of chopped sweet peppers and cherry tomatoes marinates in the dressing to allow the flavours to blend.

The dish is then assembled: eggplants topped with crumbled cheese and salsa and garnished with cilantro. The author invites you to replace the cilantro with basil if the former is too much of a sacrilege for this Italian dish. I used the cilantro and have no regrets : ).

I love Ottolenghi's use of capers. This is the second recipe I've made where they've been used in a vinaigrette... the first was light and lemony, but this one, made with red wine vinegar and caper brine, is far more robust. Each bite packs a salty, briny punch that perfectly complements the sweet vegetables and creamy cheese.

Serves 6 as an appetizer or salad.