1 medium eggplant (approx. 300g), cut in 1cm slices
1 red capsicum, cut into flat pieces
1/3 cup (80ml) extra virgin olive oil
½ small red onion, chopped finely
4 cloves garlic, crushed
¼ cup (40g) pitted black olives, chopped coarsely
1 tablespoon baby capers, rinsed and drained
2 tablespoons toasted pine nuts
¼ cup fresh basil leaves, cut into chiffonade
Salt and freshly ground black pepper
1 loaf ciabatta
1. Pre-heat BBQ or place a griddle over a medium–high heat. Brush the eggplant and capsicum generously with 1–2 tablespoons oil, season and cook, in batches, on each side until tender with char-grill markings. Reserve.
2. Meanwhile heat 30ml oil in a medium frying pan; cook onion and garlic until soft, mix in olives, capers, pine nuts and basil and remove from heat. Season to taste with salt and pepper.
3. Cut bread on an angle into 8 slices. Brush one side of bread slices with the remaining oil, cook on BBQ, griddle or grill until toasted on both sides.
4. Top bruschetta with the eggplant, onion mixture, and sliced capsicum pieces and sprinkle with extra basil leaves. Serve immediately.
Lyndey’s note: If you are making this for a crowd, chop the eggplant and capsicum after cooking and stir though onion mixture so you can simply put spoonfuls on top of the bruschetta.