Ingredients

1 tablespoon olive oil

1 small (80g) onion, chopped finely

2 clove garlic, crushed

1 (75g) celery stick, chopped finely

150 gram char-grilled eggplant, chopped finely

150 gram roasted red capsicum, chopped finely

1/4 cup (40g) pitted black olives, chopped coarsely

1 tablespoon drained baby capers

2 tablespoon toasted pine nuts

1/4 cup shredded fresh basil leaves

350 gram loaf ciabatta

2 tablespoon extra virgin olive oil, extra

Method

1.Heat the oil in a medium frying pan; cook onion, garlic and celery until soft, transfer to a medium bowl.

2.Add eggplant, capsicum, olives, capers, pine nuts and basil to onion mixture; mix well.

3.Cut bread on a slight angle into 8 slices. Brush one side of bread slices with the extra oil, grill on both sides until toasted.

4.Top toast with the eggplant mixture and sprinkle with extra basil leaves, if desired.

The eggplant mixture can be made several hours ahead. Toast the bread close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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