INGREDIENTS
8
Basil, large leaves
2
Japanese eggplants, small
1
Red onion, cut into 1/2-inch-thick slices, small
2
Tomatoes
2
Zucchini
1/2 cup
Basil pesto
1/2 cup
Red peppers, roasted
1
Salt and freshly ground black pepper
1/4 cup
Olive oil
2
Baguettes
8 oz
Mozzarella cheese, fresh water-packed