Ingredients

• 1 red pepper
• 1 medium eggplant
• 1 medium tomato blanched, peeled and seeded
• salt and freshly ground black pepper
• 1 tablespoon thyme leaves
• extra virgin olive oil
• 8 bread slices
• 8 anchovy fillets
• 2 cloves garlic, crushed
• 2 teaspoons capers
• 12 black olives, pitted and finely chopped
• 1/2 teaspoon sherry vinegar

Method

Preheat the oven to 200 C and bake the red pepper and eggplant until tender and the skin has lifted from the pepper. Leave until cool enough to handle and then remove skin and seed from pepper, skin and most of the seeds off eggplant Dice pepper, eggplant and tomato and mix in a bowl with the thyme and a tablespoon of olive oil. Toast the bread slices in the oven until golden and crispy. In a food processor mix the anchovy, garlic, capers, olives and sherry vinegar and combine to a paste. Spread the toasts with the paste and top with the vegetable mixture, sprinkle with a few extra thyme leaves

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Method