Brush both sides of bread with garlic olive oil and arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
In large roasting pan, combine eggplant, red pepper, onion and remaining garlic olive oil; toss to coat. Roast at 350, stirring once, 45 minutes or until vegetables are just tender.
In a small bowl, combine olives, tomato paste, vinegar and capers. Stir into vegetables. Bake 15 minutes. Cool to room temperature. Serve on bread and garnish with chopped fresh parsley.
Ingredients
Directions
Brush both sides of bread with garlic olive oil and arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
In large roasting pan, combine eggplant, red pepper, onion and remaining garlic olive oil; toss to coat. Roast at 350, stirring once, 45 minutes or until vegetables are just tender.
In a small bowl, combine olives, tomato paste, vinegar and capers. Stir into vegetables. Bake 15 minutes. Cool to room temperature. Serve on bread and garnish with chopped fresh parsley.