Antipasto Salad Platter | Recipe Finder

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic , crushed
• 1 tablespoon finely chopped flat-leaf (continental) parsley
• 1 tablespoon capers , finely chopped
• 1 tablespoon finely chopped anchovy fillets
• 1 teaspoon tomato paste
• 1/2 teaspoon sugar Freshly ground pepper
• 2 lbs (1 kg) eggplant , sliced into 1/2 inch rounds salt
• 2 red bell peppers
• 1 yellow bell pepper
• 1/2 cup all-purpose flour olive oil , for frying
• 13 oz plum tomatoes , sliced lengthwise
• 10 oz fresh mozzarella cheese (bocconcini), sliced