Fresh Roasted Flavor
The eggplant adds a dimension of earthy sweetness and roasted flavor to the traditional Italian Caprese salad made with fresh tomatoes and Buffalo mozzarella. You can garnish it with fresh basil leaves and homemade or store-bought balsamic vinaigrette. If I am making this in the winter when our basil plants are dormant, I will defrost some Basil Pesto, stir in a little balsamic vinegar until it is the right consistency, and drizzle it over this delicious salad. This dish can also be served as an appetizer or as we call it in Italy, an Antipasto.
You can slice the mozzarella yourself, but if you can find the pre-sliced one, it will save you some time. I buy the double packs at Costco because they are a fantastic value and we eat quite a bit of it!
Suggested Wine Pairings
The tart tomatoes and vinaigrette call for a crisp wine with bright acidity. If you prefer white wines, look for an acidic, somewhat aromatic one, like an Italian Pinot Grigio, Soave or sparkling Prosecco. A light to medium bodied red wine with good acidity would also balance the tart tomatoes. Look for a Chianti or Pinot Noir. An earthy Pinot Noir, as well as a soft Merlot, would compliment the earthy notes of the roasted eggplant.