Several sweet peppers, seeded (Using red, yellow or orange peppers adds lots of color and flavor but green works too)
2 eggplants, but into rounds
1 Tbs EVOO
1/2 pound fresh mozzarella, sliced to cover the bottom of your cast iron skillet
Salt & Pepper to taste
Preheat oven to 400 degrees F.
Cut deseeded peppers into strips.
Cut eggplant into rounds. (I peel if using an Italian eggplant AKA your traditional egg shaped eggplant but I don’t peel if using the long slender Asian varieties)
Place the peppers and eggplant rounds onto a baking sheet.
Drizzle these with olive oil and season with salt & pepper.
Roast in the oven until the vegetables start to brown around the edges. You will need to turn them a time or two while they are cooking.
Add slices of mozzarella cheese to the bottom of a cast iron skillet.
Arrange the roasted veggies over the cheese.
Put the skillet into the still hot oven and cook just until the cheese melts.
Top dress with fresh parsley and a sprinkle of balsamic vinegar.