FOOD EXTRA

FIRE UP YOUR MENU WITH THESE DELICIOUS SNACKS

Caponata bruschetta

SERVES 4 AS A STARTER 1 eggplant, about 375g

Sea salt

1 small onion, cut crossways

into 1cm- thick slices

5 tbsp extra virgin olive oil

1 tomato, deseeded and

roughly chopped

15 kalamata olives, pitted and

finely chopped

2 tbsp fresh basil leaves,

finely chopped

1 tbsp drained capers

2 tsp balsamic vinegar

1 tsp garlic, finely chopped Freshly ground black pepper

8 slices ciabatta or other coarse bread, each about 1cm thick and 10cm wide

125g fresh goat’s

cheese, crumbled

1 Remove about 1cm from both ends of the eggplant.

Cut it crossways into 1cm-thick rounds. Rub both sides of the eggplant slices thoroughly with salt. Let the slices sit in a colander in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the slices well and pat dry. Lightly brush both sides of the eggplant and onion slices with the oil.

2 Prepare the barbecue for direct cooking over a medium heat – 180-230°C.

3 Brush the cooking grills clean. Barbecue the eggplant and onion slices over direct medium heat for 10-12 minutes, with the lid closed, until well-marked and tender, turning once. Remove from the barbecue.

4 When the eggplant and onion slices are cool enough to handle, coarsely chop and transfer them to a bowl. Add the tomato, olives, basil, capers, vinegar and garlic, mixing well. Season with salt and pepper.

5 Barbecue the bread slices over direct medium heat for about 1 minute, with the lid closed, or until toasted, turning once. Remove from the heat.

6 Divide the goat’s cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the cheese, again dividing evenly. Serve at room temperature.