Mozzarella, Parma ham, sticky aubergine and red pepper
Mozzarella, Parma ham, sticky aubergine and red pepper. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 55 mins
- Course: Starter
- Cuisine: Italian
- 4tbs olive oil
- 2 red peppers, deseeded and cut into 3cm chunks
- 1 aubergine topped and cut into similar sized chunks
- 3 cloves of garlic finely sliced
- 2tbs red wine vinegar
- 1tbs light brown sugar
- ½tsp smoked paprika
- Sprig of rosemary
- Juice of 1 clementine
- Salt and pepper
- 4 good quality mozzarella balls
- 4 slices Parma ham
1 Gently heat the olive oil over a medium heat.
2 Add the peppers, aubergine and garlic. Turn well in the oil and when sizzling turn the heat down low.
3 Cover with a lid and cook for 20 minutes, turning once or twice.
4 Add the vinegar, sugar, smoked paprika and rosemary. Cover with the lid and cook on a low heat for a further 20 minutes, checking it from time to time.
5 When all the vinegar has evaporated and the mixture is jammy, remove the rosemary, add the clementine juice, salt and pepper.
6 Remove from the heat and reserve. This will keep in the fridge for up to three days (it's also great folded through pasta).
7 Serve warm or at room temperature with the mozzarella on top and the Parma ham artfully wrapped around it.