A delicious, warming, vegetarian “bruschetta” type dish to start your morning! Feel free to use whatever veg you’ve got needing to be used in your fridge.
Eggplant and Mozzarella Toast

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4 People
Ingredients
- 1 Zucchini
- 2 Eggplants
- 1 ball Mozzarella
- 1 Lemon
- 250 mL Pasta sauce , (or could cook down tin of tomatoes with garlic and herbs)
- 4 pieces Sourdough
- Olive oil
- Salt
- Pepper
- 50 g Capers
- 1 handful Parsley
Method
- 1)
Put pan on stove on low heat.
- 2)
Cut eggplants and zucchini across ways into approx 1cm slices.
- 3)
Turn pan heat up to medium heat and cover bottom of pan with olive oil.
- 4)
Put eggplant into pan to cover the bottom, scatter in some zucchini. You will add more as it cooks down and softens.
- 5)
Add some salt and pepper and a drizzle of olive oil over the top
- 6)
Continue to add and move veg around. Moving cooked to top and uncooked to bottom to be in contact with pan.
- 7)
If the veg starts to stick add some more olive oil.
- 8)
After approx 10-15mins, the veg should be cooked down, translucent and starting to break apart.
- 9)
Add pasta sauce and stir through then turn down to low – note if you’re using a can of toms instead will need to cook for longer as they are more watery and less reduced than a pasta sauce.
- 10)
Add zest and juice of lemon.
- 11)
Put toast on.
- 12)
Take pan off the heat.
- 13)
Chop together capers and parsley to make garnish.
- 14)
Once toast is ready put on plate.
- 15)
Divide mozzarella into 4 portions and put half of each portion broken up onto toast.
- 16)
Spoon on veg mixture.
- 17)
Then top with rest of portion of mozzarella and a sprinkle of garnish.
Notes
You can adapt this for whatever veg you have in your fridge!