Roast Capsicum, Marinated Eggplant, Rocket Pesto, Mozzarella Recipe

Preheat the oven to 230°C (450°F) or set a gas flame to high if charring on stovetop. Line a baking sheet with foil.

Prick each capsicum once with a knife to let steam escape. Place the whole peppers on the prepared sheet (or directly over the flame) and roast, turning occasionally, until the skins are blackened and blistered all over, about 20–25 minutes in the oven or 8–12 minutes on the stovetop.

Transfer the hot peppers to a bowl and cover tightly with cling film or place in a sealed container to steam for 10–15 minutes. This makes peeling easier.

Once cool enough to handle, peel off the skins, remove stems, seeds and membranes, and slice the flesh into long strips about 1–1.5 cm wide.

Dress the strips with 2 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp white wine vinegar. Toss gently and set aside to infuse while you prepare the eggplant (at least 15 minutes).

Slice the eggplants into 1 cm thick rounds (or lengthwise slices if preferred). Lay them on a tray, sprinkle with a pinch of salt and let sit 10 minutes to draw out moisture, then pat dry with paper towel.

Heat a large skillet or grill pan over medium-high heat. Add 1 tbs of the olive oil and brush both sides of the eggplant slices lightly with oil.

Cook the eggplant in batches until golden brown and tender, about 3–4 minutes per side. Add more oil as needed between batches. Transfer cooked slices to a platter.

Finely mince (or crush) 2 garlic cloves. In a small bowl whisk together 3 tbs olive oil, minced garlic, 1 tbs lemon juice, 1 tsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp chilli flakes, 1 tsp sea salt and 1/2 tsp black pepper to make the marinade.

While still warm, pour the marinade over the eggplant slices, turning each slice to coat. Cover and refrigerate for at least 30 minutes to 1 hour (or up to overnight) so flavours meld. Bring back to room temperature before serving.

Toast 3 tbs pine nuts or walnuts in a dry skillet over medium heat until fragrant and lightly golden, about 2–3 minutes. Watch carefully to avoid burning. Let cool.

In a food processor combine 3 cups rocket, 1/2 cup basil (if using), toasted nuts, 1/2 cup grated parmesan, 1 clove garlic, 1 tsp lemon juice and 1/2 tsp sea salt. Pulse to combine.

With the processor running, slowly stream in 1/2 cup olive oil until a smooth but slightly textured pesto forms. Taste and adjust seasoning with black pepper and more salt or lemon as needed. If too thick, add 1–2 tbs water or olive oil to reach desired consistency.

Drain any excess liquid from the marinated eggplant and sliced roasted capsicum. Slice the mozzarella into 6–8 mm (1/4 inch) thick rounds or tear into pieces if using ball mozzarella.

On a platter or on individual toasted bread slices/crostini, layer components: smear about 1 tbs rocket pesto per serving (or 1-2 tbs on a platter), place a slice of mozzarella, top with a strip of roasted capsicum and a slice of marinated eggplant. Repeat to create small stacks or arrange attractively.

Drizzle the assembled stacks with 1 tbs extra virgin olive oil and, if using, a light drizzle (about 1 tsp total) of balsamic glaze. Sprinkle with a little extra cracked black pepper and garnish with fresh basil leaves.

Serve immediately with toasted bread/crostini so the mozzarella is fresh and the pesto is bright. Leftovers: keep components separately in airtight containers in the fridge for up to 2 days; assemble just before serving.