Preheat oven to 400 degrees and line 2 baking sheets with parchment paper
2
In large bowl combine balsamic vinegar, olive oil, salt, pepper and water. Dip the mushrooms and eggplant into the marinade. Then place all vegetables on a baking sheet in a single layer and bake for 20 minutes or until lightly brown and soft. Remove and cool.
3
Stack the roasted vegetables intercalando with basil and slices of mozzarella cheese.
4
In a saute pan heat the wine stock and vinegar. Cook until reduced by half then season with salt and pepper. Whisk in 2-3 tablespoons of soft butter.
5
When ready to serve place the towers in the warm oven to melt the cheese. Service with sauce.
