Pre- heat oven at 220 degrees celcius. Mix the tomatoes, tomato paste and half of the crushed garlic in a large bowl.
Prep Time 10 mins
Cook Time 10 mins
Serves 5
Ingredients Checklist
4 Tomatoes, diced
1/4th cup Tomato paste
4 cloves Garlic, crushed
1 tbsp Rosemary, finely chopped
1 tsp Fennel seeds
60 ml Olive oil
1 Eggplant, thinly sliced
1 Red capsicum, cut into strips
1 Yellow capsicum, cut into strips
1 tbsp Apple cider vinegar
1 tbsp Sugar
6 Spring onions, chopped
1 tbsp Chilli flake
100 gms Feta cheese, crumbled
1 loaf French baguette, halved horizontally
Preparation Mode
STEP 1
Pre- heat oven at 220 degrees celcius. Mix the tomatoes, tomato paste and half of the crushed garlic in a large bowl.
STEP 2
Spread this mixture over the bread and set aside. Now, mix rosemary, olive oil, fennel seeds and the remaining garlic.
STEP 3
Spread the eggplant, capsicum on a baking tray and brush it with herb olive oil. Bake for 8 minutes until the vegetables begin to soften.
STEP 4
Turn and bake for another 8 minutes.
STEP 5
Mix the vinegar and sugar together and add it to the remaining herb oil.
STEP 6
Add the chilli flakes, spring onions and pepper. Add the roasted vegetables to it. Now pile the marinated roasted vegetables on each half of the bread.
STEP 7
Top it with crumbled Feta cheese and bake for 10-15 minutes at 220 degrees.
STEP 8
When the cheese has turned slightly golden, take it out and cut into pieces.
