Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Name: Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Yield: Makes 6 Servings
Ingredients: 1 1-pound globe eggplant trimmed, cut crosswise into 1/2-inch-thick rounds; Olive oil for grilling; 1 large plum tomato (about 4 ounces); 1/3 cup chopped basil plus sprigs for garnish; 1 tablespoon white wine vinegar; 1/4 cup olive oil; 2 7- to 8-ounce balls fresh or buffalo mozzarella cheese, drained, thinly sliced; 2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

By Tori RitchiePhotographer Tina Rupp

June 30, 2007

Recipe notes