Stracciatella - burrata heart with eggplant capona

Preparation

• 1
  Peel the eggplant and cut in to cubes of 5mm of each side and do the same with the celery stick. Blanch the celery in salted boiling water for one min and cool them into water and ice bath. In a no stick pan heat up the oil with garlic and thyme, add the eggplant cubes and roast them until they become golden brown. Add the celery, taggiasca olives, the semidry cherry tomato and the basil leaves chopped into the pan and sauté for one min. Season with salt and pepper and take the caponata out from the pan on a large tray to cool it down. Remove the garlic clove and the fresh thyme.
• 2
  <strong>For Tomato gazpacho:</strong>
• 3
  <strong>
• 4
  Procedure</strong>
• 5
  Cut the cherry and plum tomatoes in chunky pieces and put in a blender with the other ingredient and mix them for 2 minutes. Rectify seasoning and strain to eliminate the skin and the seeds.
• 6
  <strong>Plating</strong>
• 7
  With the help of a ring place the caponata warm or room temperature in the bottom of a pasta bowl. Add on op the stracciatella and topped with 2 table spoon of tomato gazpacho and complete the seasoning with the olive oil, salt flakes, black pepper, cherry tomato and a basil leaf.