Josh Shear

We're taking a break from the roasted peppers today, but don't worry, they'll be back Thursday and Friday!

This is an easy one, and pretty darn delicious.

• 1 large eggplant
• 2 large beefsteak tomatoes
• 8 oz fresh mozzarella cheese
• fresh basil leaves

I prefer to draw some of the liquid out of the eggplant. To do that, slice the eggplant, arrange the slices on a paper towel, lightly salt the slices, and put another paper towel on top. You can do this in multiple layers as long as you keep a paper towel between the layers. Come back in about an hour; your eggplant will have dried a bunch and your paper towels will be soaked.

You can slice the tomatoes and mozzarella (matching the number of slices is the way to go) while you wait.

Start with the eggplant, then add a slice of tomato on top of that, then a slice of cheese, then a basil leaf.

The end. See how easy that was?