Eggplant and mozzarella carpaccio

05757 EGGPLANT and MOZZARELLA CARPACCIO INGREDIENTS for 6 PEOPLE 4 eggplants not very large oval type (kg), 2 mozzarella di bufala from about 500 g, 2 yellow pepper, a red pepper, 200 g ripe but firm tomatoes, 2 teaspoons of mustard to the ancient, lemon juice, garlic clove, 40 g of parsley and basil leaves, blades of chives, extra virgin olive oil, salt and chili powder. Wash the eggplants, cut in round slices 3, place in a colander and sprinkle them with salt, then let them drain for about an hour. Cut the eggplant in half again lengthwise, place the part with the pulp on the plate lined with parchment paper and bake in hot oven at 180° for about 30 minutes, until the pulp is soft. Roasted Peppers, let them cool in a bag, then Peel and remove the seeds and ribs. Put aside about half and cut others into cubes. Private skin and seed the tomatoes, cut them into cubes and let them drain in a colander. In another larger, please drain the mozzarella cut into round slices. Clean the Eggplant slices with absorbent paper towel and grigliatele on the plate, greased with a little oil, without leave to darken too. Remove with a spoon the pulp of Eggplant baked, put it in a blender with half the pepper, parsley and basil leaves, garlic, a pinch of hot pepper, a tablespoon of lemon juice, salt and oil. Blend until it will form a creamy pesto, pour it in a bowl and add salt, pepper and olive oil; now mix in the mustard and chives, shredded fine. On a serving platter arrange the slices of Eggplant and mozzarella cheese topped with alternating cubes of tomato and pepper. Hand seasoned with pesto and serve.