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Ingredients
- 2 tablespoons oil
- 1 small eggplant, cut into 1 cm slices
- 1 large focaccia bread (30 × 30 cm)
- ⅓ cup tomato paste
- 1 small onion, finely sliced
- 1 small red capsicum, cut into thin strips
- ¼ cup chopped coriander leaves
- ½ cup grated cheddar cheese
- ¼ cup shredded parmesan cheese
Method
1. Heat oil in a large frying pan. Cook eggplant slices for 2 minutes, until soft and just golden. Drain on paper towel.
2. Cut bread into four squares, then in half horizontally. Toast each side for 2 minutes, until golden. Spread with tomato paste.
3. Place eggplant, onion, capsicum, coriander and combined cheeses on base of each square. Place under moderately hot grill for 2–3 minutes, until cheese has melted. Serve immediately.
