Bruschetta Capsicum & Eggplant

Ingredients

• 1 red capsicum, seeds removed, membranes removed, cut in half and flattened
• 1 green or yellow capsicum, seeds removed, membranes removed, cut in half and flattened
• 1/2 large eggplant
• 1 tablespoon olive oil
• 2 teaspoons finely chopped basil
• 2 tablespoons olive oil, extra
• 1 small French stick (220g) cut into approx. 8 slices (2cm thick)
• Shaved Parmesan cheese

Method

1. 1Roast capsicum, skin side up under grill. Grill on high until the skin is black. Take off grill and wrap loosely in plastic wrap and set aside for 5 minutes.
2. 2Using a knife, carefully peel the skin off the capsicum. You will now be left with just the flesh. Cut into thin strips (about 16 strips of each color) and set aside.
3. 3Cut eggplant into 2 circles (about 2 cm thickness), then cut each circle into 4 triangles. Brush lightly with olive oil, sprinkle with salt and roast under grill until golden brown in color. Set aside.
4. 4Mix the olive oil and basil together. Brush top of bread with oil and basil mix and place under medium heat grill for about 3 minutes, until lightly browned.
5. 5Place eggplant, then capsicum and a slice of shaved Parmesan on top of bread.
6. 6Serve immediately.