Elevated Caprese Salad

In a stainless steel pot, pour the balsamic vinegar in and let it simmer until reduced by half. Let it cool completely.

For the pesto, toast the pine nuts in a skillet until fragrant and golden brown. In a food processor, add basil, garlic, toasted pine nuts, parmesan cheese, kosher salt and black pepper. Give it whirl and drizzle extra virgin olive oil until it reaches a paste-like consistency. Scoop it out and top it with a little more olive oil.

For the eggplant, combine extra virgin olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder.  Slice the eggplant into thin strips and put them into the marinade.  Grill the eggplant slices.

For the mozzarella marinade, mince the garlic and chop fresh basil, oregano and thyme and place ingredients into a bowl. Add extra virgin olive oil, kosher salt and red pepper flakes and give it a mix.  Slice the mozzarella into thin slices and place into the marinade. Make sure each mozzarella slice is coated with the marinade.

Assemble the caprese salad.  Start with a slice of tomato on the center of the plate, followed by a slice of grilled eggplant, then a marinated mozzarella slice, followed by a different color tomato slice, and top it with a spoon of pesto. Repeat this process until you have a beautiful caprese tower. Sprinkle some sea salt on the tower (and plate). Drizzle basil oil around the tower. Drizzle the balsamic reduction around the tower as well.  Strategically place tiny basil leaves on the salad for garnish.  Enjoy your beautiful creation!