4 red and 4 yellow Sweet Palermo’s
4 tomatoes, seeds removed and diced
2 balls of buffalo mozzarella
8 salted anchovy fillets
1/2 red pepper, seeds removed and chopped
1 clove of garlic, chopped
1/2 sprig of flat parsley leaves, chopped
juice of 1/2 a lemon
8 dessert spoons of extra virgin olive oil
salt and pepper
1. Heat a grill pan and grill the peppers until the skin is black all over. Place the peppers in a dish and cover with cling film. This will loosen the skin.
2. Cut the aubergine into thin slices and grill them to create nice, dark stripes. Remove the skin from the peppers and de-seed them. Place them into a dish together with the aubergines.
3. Add the lemon juice, olive oil, garlic, red pepper and parsley marinade. Season to taste with salt and pepper then arrange on the plates. Finish with a scoop of the diced tomato and serve with the mozzarella and anchovy fillets.