1 medium eggplant
Wrap each of the vegetables in tin foil. If you have more than one of any of them - this is a loose recipe - you can group them together. Put them in a hot oven (200C/375F) for an hour, or until all are soft and cooked through. The eggplants will take the longest, so you may want to remove the others as they finish cooking. Cool and unwrap the tin foil packages. Tear or cut the vegetables in bite-sized pieces and toss them with a bit of olive oil and a splash of red wine vinegar. If you are using tomatoes, seed and peel them. I also peeled the pepper of all the skin that came off easily. Toast rounds of bread. If you are using a baguette, cut on a diagonal to get slightly larger pieces; if you are using loaf bread, you may want to cut the slices in half. Artistically arrange a piece or two of eggplant, one of onion, one of pepper and one of tomato on each slice of bread.
1 red pepper (capsicum)
1 tomato (optional)
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