Stefano Manfredi

Roast eggplant, peperonata and bocconcini

serves 4 as an antipasto


1-2 small eggplant (3-4 cm diameter) cut into 1 cm thick slices
olive oil


Sprinkle a little salt on both sides of each slice of eggplant.

Wait 10 minutes then pat each slice dry with a towel.

Brush each slice with the olive oil, place on a baking tray and roast in the oven at 220 degrees C (430 degrees F) until the eggplant is golden brown.

Allow to cool.


2 large red capsicum, cut into large pieces
2 medium onions, cut into chunks
4 egg tomatoes, roughly chopped
handful of basil
2 cloves garlic, minced
6 tablespoons of extra virgin olive oil
salt and pepper to taste


In a large saucepan heat the olive oil.

Add the capsicum, onion and garlic.

Turn up the heat, fry and keep stirring with a wooden spoon for a couple of minutes until the contents wilt a little

. Add the tomatoes and simmer for 20 minutes, stirring occasionally.

Add the basil and seasoning and allow to cool.

To assemble

4 bocconcini sliced thinly

On each plate place an eggplant slice, spoon some of the peperonata on then add some slices of mozzarella.

Now another eggplant slice, some more peperonata, mozzarella and finally a slice of eggplant.

You should have a stack like a double decker sandwich.

August 8 1995

Roast eggplant, peperonata and bocconcini