INGREDIENTS PER 6 PEOPLE
Capers, 1 tbsp
Mint, few leaves
Vinegar, 1 tbsp
Slice the eggplants about 0,4 inch thick. Sprinkle them with salt, then let them rest for 10-15 minutes. Absorb the water they have released with a kitchen towel, then brush them up with a little of olive oil.
Heat a griddle pan until hot and cook the aubergines on both sides for 10 minutes to soften them up.
Chop the olives, capers, tomatoes, mozzarella and mint. Mix them up in a bowl with the olive oil and vinegar, then put them on top of the sliced aubergines. Serve with some rustic bread.