Recipe for Eggplants with Fresh Tomatoes and Mozzarella

Wash the vegetables and cut them into evenly sized small pieces. If you are using large tomatoes, you will need to peel and seed them. Chop the basil (set a little aside for presentation). Heat the olive oil in a pot, add the vegetables, and season with salt and pepper. Cook over high heat for a few minutes. Lower the heat, add the basil, and add a little more oil if needed. Cover and let simmer for half an hour or until the vegetables are well combined. Adjust the seasoning if necessary.

To finish, serve in warm plates or mini skillets (like I do), placing half a mozzarella in each plate. Drizzle with a little oil and garnish with basil leaves.