Ingredients for 4 people: 1 pepper, 1 courgette, 1 Eggplant, 1 Head of Belgian Endive and 1 tuft of trevisana, 1 lt of tomato,
1 mozzarella di bufala campana from 500 gr, Salt, pepe, sugar, extra virgin olive oil q. b.
Cook the passed by 30 minutes by adding a tablespoon of sugar and a pinch of salt and pepper.
Sliced Eggplant, long the courgette slices and cook on griddle or in a Nonstick Skillet after seasoned with salt, pepper and oil.
Cut into medium-sized strips of peppers and 4 The cloves trevisana and belga,
toss with salt, pepper and oil and cook in the oven at 200° for 15 minutes, Turning from time to time.
Slice the mozzarella and place the slices in a colander for about ten minutes to remove excess serum.
Create then a turret alternating a slice of mozzarella on each type of vegetable. Heat in microwave for 20 "to cool the mozzarella.
Pour a couple of tablespoons of tomato soup, hot or cold as desired, in a deep dish and place the puff pastry.
Garnish with chopped parsley.
Chef's Council: the mozzarella di bufala campana "paestum" sweet and delicate taste is the most recommended for this dish.
In season try replacing the pepper with a couple of stir-fried cheese!