Ingredients:
• 4 tomatoes, diced
• 1/4 cup (50 ml) tomato paste
• 2 garlic cloves, crushed
• 1 Turkish bread, halved horizontally
• 1 tbsp (15 ml) finely chopped fresh rosemary
• 1 tsp (5 ml) fennel seeds
• 1/4 cup (50 ml) olive oil
• 1 eggplant, thinly sliced widthways
• 1 red pepper, deseeded and cut into thin strips
• 1 yellow pepper, deseeded and cut into thin strips
• 1 tbsp (15 ml) cider vinegar
• 1 tsp (5 ml) sugar
• 6 scallions, halved widthways and cut into strips
• 3-1/2 oz (100 g) feta cheese, drained and finely crumbled
Method:
1. Heat oven to 460 F (240 C). Mix tomatoes, tomato paste and half the crushed garlic in large bowl. Spread over bread and set aside. In same bowl, combine rosemary, fennel seeds, olive oil and remaining garlic.
2. Lay eggplant slices and pepper strips on baking tray and brush sparingly with herb oil mixture. Bake 8 minutes until slices are just beginning to soften. Turn and bake further 8 minutes. Remove from oven and reduce temperature to 425 F (220 C).
3. Stir cider vinegar and sugar into remaining oil. Add scallions and some pepper to season. Add pepper strips and mix well.
4. Top bread with half the mixed pepper mixture, cover with overlapping eggplant slices, then pile remaining pepper mixture on top, drizzling over remaining herb oil from bowl. Place bread on baking tray that was used for roasting vegetables. Top with feta, pressing down lightly with fork, and bake 10–15 minutes until feta is golden and vegetables are browned. Cut each piece of bread into four and serve two pieces per portion.
Serves 4
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