Eggplant and Mozzarella Toast

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.