When I first made these I used feta. It did work but feta, being a crumbly cheese, did not skewer that well. Fresh mozzarella is more "rubbery" and easier to deal with.
1 Cut 2 medium sized eggplants into 1.5cm cubes.
2 Put into a baking dish with 4 tablespoons of olive oil and a cup of water. Season well and toss the cubes to coat. Cook off in a moderate oven, shaking the pan every so oven to turn the cubes as they cook. When the eggplant has absorbed the water, softened and coloured, remove from the oven, drain on a paper towel and cool. Eggplant is like a sponge and you may need to add a little more oil .
3 While the eggplant is cooking, cut the mozzarella into the same size dices. Halve some cherry tomatoes. Pick over some fresh basil leaves and pull them from the stalk.
4 Thread up the ingredients as shown and before serving sprinkle with some salt and fresh ground pepper.
