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Categories:
red onion carrot celery bell pepper eggplant cherry tomatoes santo mint salt Mozzarella cheese breadcrumbs extra-virgin olive oil basil
Viewed: 56 - Published at: a year agoIngredients
- 1 red onion
- 1 carrot
- 1 celery stalk
- 1 bell pepper
- 1 eggplant
- cherry tomatoes
- 3 ounces vin santo
- mint leaves chopped
- salt and ground black pepper to taste
- 1 mozzarella cheese ball, cut into small cubes
- 1/2 cup breadcrumbs
- extra-virgin olive oil
- basil
Method
- Saute the thinly sliced onion, celery, and carrots in a saucepan with some oil.
- Add the bell pepper cut into strips and saute for a few minutes.
- Next add the eggplant cut into small cubes and the cherry tomatoes cut into quarters.
- Add the wine and cook until the vegetables are done, season to taste with salt and pepper. Add some water if necessary.
- Add the breadcrumbs, stir well to combine, and cook for a few minutes until there is a sand-covered effect.
- Sprinkle with the chopped mint.
- Assemble by placing some mozzarella cubes in the bottom of the individual cups, a layer of the vegetables, top with some mozzarella cubes and basil leaves.
- Serve at room temperature.
