In a 10- to 12-inch sauté pan heat olive oil until smoking. Add onion and cook until soft, 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tbsp. red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper.
*Sliced paper thin by butcher or deli (should yield 12 to 15 slices). You may substitute prosciutto or capicola.
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