 | Combine all of the dressing ingredients in a bowl. Whisk together thoroughly. |
| Place the eggplant (aubergine) slices in a colander. Lightly sprinkle with salt
and set aside for 30 minutes. |
| Halve the bell peppers (capsicums) and remove the seeds and membrane. Place the
bell pepper halves under a heated broiler (grill) and cook until the skins are blackened. |
| Place the halves in a plastic bag and let cool. When they are cold enough to
handle, peel off their skins and slice thinly. Set aside. |
| Rinse the eggplant slices and drain on kitchen paper. Dust the slices lightly
with flour. Heat sufficient oil in a large frying pan to fry the eggplant slices in
batches. Cook all of the slices until golden on both sides. As each slice is cooked, dip
it in the prepared dressing and arrange around the serving platter. |
| Cook the tomato slices for a few seconds on each side in the same pan as the
eggplant. |
| Place the tomato slices on top of the eggplant. |
| Top the tomato with the cheese slices. Spoon a little dressing over each
mozzarella slice. |
| Arrange the pepper slices in the center of the serving platter. Spoon on the
remaining dressing. |
| Let stand at room temperature for at least 1 hour before serving.
|
