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Tortino of Mozzarella Cheese, Tomatoes and Eggplant with Tomato Vinegar and Basil Sauce

 
Tortino of Mozzarella Cheese, Tomatoes and Eggplant with Tomato Vinegar and Basil Sauce
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photo credit: Ev Thomas
Recipe courtesy of Michele Reiterer of the Acetorium family.
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Ingredients

  • For the sauce:
    • 2 Tbsp extra virgin olive oil
    • 1 tsp Dijon mustard
    • 3 Tbsp tomato vinegar
    • 5 basil leaves, cut in fine strips
  • For the Tortino:
    • 4 tomatoes
    • 12 1/2 inch slices of eggplant
    • 8 1/2 inch slices of mozzarella cheese
    • 8 basil leaves, coarsely chopped
    • 1/4 teaspoon each fresh thyme, grated lemon rind, oregano

Instructions

Salt the eggplant slices and let them drain in a colander for about 10 minutes. Immerse the tomatoes in boiling water, peel, and slice. Rinse the eggplant slices, dry, and sauté in hot extra virgin olive oil. Cook until tender and drain oil off on paper towel. For each tortino, alternate slices of eggplant, cheese, tomato sauce, and basil to form a short stack.

To make the sauce, whisk together the mustard, olive oil, and tomato vinegar. Add basil strips.

Serve one tortino per plate, with sauce around it on each plate

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