Fresh Mozzarella/sun Dried Tomato-pinenut Caponata/basil Recipe
Make Fresh Mozzarella/sun Dried Tomato-pinenut Caponata/basil Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Mozzarella
Sun Dried Tomato-Pinenut Caponata
Basil
Method
Fresh Mozzarella Preparation
- 1
Slice the Mozzarella
Cut the fresh mozzarella into bite-sized pieces and place them in a mixing bowl.
- 2
Season the Mozzarella
Drizzle olive oil over the mozzarella pieces, and season with salt and black pepper. Toss gently to coat.
Sun Dried Tomato-Pinenut Caponata Preparation
- 3
Prepare the Vegetables
Dice the eggplant, celery, red bell pepper, and onion into small pieces. Mince the garlic cloves.
- 4
- 5
Cook the Vegetables
In the same skillet, add olive oil. Add the diced eggplant and cook for about 5 minutes until softened. Then, add celery, red bell pepper, onion, and garlic. Sauté for another 5-7 minutes until all vegetables are tender.
- 6
Add Sun Dried Tomatoes
Chop the sun dried tomatoes and add them to the skillet. Stir in the red wine vinegar and honey. Season with salt and black pepper. Cook for an additional 2-3 minutes.
- 7
Assembly and Serving
- 8
Assemble the Dish
On a serving platter, arrange the seasoned mozzarella pieces. Top them with the sun dried tomato-pinenut caponata.
- 9
Garnish with Basil
Tear fresh basil leaves and sprinkle them over the assembled dish for garnish.
- 10
Serve
Serve immediately as an appetizer or as part of a larger meal.