(Serves 4)

  • 150 ml olive oil
  • 4 brinjals, sliced
  • Salt and freshly ground black pepper to taste
  • 2 large rosa tomatoes, halved
  • 300 g mozzarella, thickly sliced
  • Handful of fresh basil

Heat some olive oil and cook brinjal (a few slices at a time) on both sides until soft and browned. Remove and drain on kitchen paper. Repeat until all the brinjal is cooked. Season with salt and black pepper. Cook tomato for about 5 minutes. Make stacks of brinjal, mozzarella and fresh basil and serve with the tomato.