1 aubergine - 6 Dulce Vita sweet pointed peppers - 20-30 oven-dried tomatoes - 4 slices prosciutto - 4 tablespoons olive oil - 2 tablespoons balsamic vinegar - salt and pepper - 125 g mini mozzarella balls - a small handful of basil leaves
Cut the aubergines into slices ½ cm thick. Cut the sweet pointed peppers lengthwise into four strips and remove their stem and seeds. Brush the prosciutto with a little olive oil and sauté until crisp in an ungreased skillet. Remove and place on kitchen paper to drain. Heat 3 tablespoons of oil in the skillet and sauté the aubergine slices and pepper strips for about 8 minutes (until tender and golden brown around the edges). In a bowl, whisk together a dressing made up of the remaining oil, balsamic vinegar and some salt and pepper. Spoon the dressing over the aubergine, peppers and oven-dried tomatoes and marinate for 30 minutes. Cut the mozzarella balls into halves, tear the basil leaves into pieces, and combine these with the other salad ingredients. Crumble the crisp prosciutto and sprinkle over the salad.
Ciabatta makes a nice accompaniment.Print this page