Eggplant and Tomato Stacks√

Eggplant and Tomato Stacks
This couldn't sound more unappetizing. A stack. It is spectacular. Light, a perfect blend of tastes and textures.

Make a roasted yellow pepper sauce first of all, blending the roasted and peeled peppers with their own juices (carefully preserved during the peeling process) with a teaspoon of lemon juice (for 2 peppers) and 1/2 a teaspoon of salt.

Peel a large eggplant and cut big slices about half an inch thick.
Dip in olive oil and fry until soft and nicely browned on both sides.

Towards the end of their being ready cook the tomato slices.
Cut big (circular) slices about half an inch thick from a beefsteak tomato.
Fry each side briefly in very hot olive oil (about 1 minute).

Assemble your stacks as follows
Start with a tomato 'wheel' - add a shredded basil leaf.
Add an eggplant 'wheel' and place a spoonful of the yellow pepper 'coulis' on top.

Of course you could go 'Gordon Ramsey' and add more layers but I hate those high towers of food that collapse messily all over the plate. I like my stacks manageable. Orderly stacks. Mmm!!!