Persian-Style Eggplant with Mozzarella and Tomato

Roast the red bell pepper over an open flame or under a broiler until the skin is blistered. Transfer to a bowl, cover briefly, then peel, seed, and dice.

Heat 2 tablespoons of olive oil in a wide pan over medium heat. Fry the eggplant slices in batches, seasoning lightly with salt, until golden, soft, and cooked through. Remove and set aside.

Add the remaining olive oil to the same pan. Sauté the chopped onion until soft and translucent, about 5 minutes.

Stir in the garlic and cook for 30 seconds until fragrant. Add the canned tomatoes, dried oregano, salt, and black pepper. Simmer gently for 8–10 minutes, until the sauce slightly thickens.

Arrange a layer of eggplant in the pan, scatter some roasted red bell pepper over it, and top with slices of mozzarella. Repeat the layers until all ingredients are used.

Pour the tomato sauce evenly over the layered vegetables. Cover and simmer on low heat for about 5 minutes, until the mozzarella melts and the flavors come together.

Remove from the heat and garnish with fresh basil leaves before serving.