Chop the aubergines into 12 slices of 1 cm in thickness.Sprinkle them lightly with salt and wrap them in kitchen paper

or a tea towel. Leave to one side for 10 min. to absorb the excess moisture. Pat them dry thoroughly. Heat a generous

layer of olive oil in a pan and deep-fry the sliced aubergine for approx. 6 min. until dark brown and soft, turning

occasionally. Leave to drain on kitchen paper.

In the meantime, cut both the tomatoes and both the mozzarella balls into 4 slices. Slice the pointed pepper into

thin rings. Then build attractive stacks: a slice of deep-fried aubergine, a slice of mozzarella, tomato, basil and a couple

of rings of pointed pepper. Repeat the process, finishing with a slice of aubergine. Sprinkle with the balsamic vinegar as you

go and season with salt and freshly ground black pepper.

2 Pallada aubergines Olive oil for frying2 truss tomatoes2 balls of mozzarella di bufala (à 125 g each)

1 Sweet Palermo pointed pepper4 sprigs of basil2 tbsp barrel-aged balsamic vinegar

Aubergine stacks