A delightful Italian spread for 24-36 toasted baguette-slices.
You will need:
4 ripe, fresh tomatoes, peeled, deseeded and finely chopped
salt and pepper
2 eggplants, in little cubes, sprinkled with salt and left to stand for 1 hour (in a colander)
2 red peppers, deseeded and in little cubes
2 zucchinis, in little cubes
2 onions, finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of capers, rinsed
1 bay leaf
1 teaspoon of fresh thyme, or 1/2 teaspoon of the dried version
4 tablespoons of white wine (or cider vinegar)
1 tablespoon of sugar
2 tablespoons of olive oil
Preheat the oven to 180 Celsius.
Boil the tomatoes with a pinch of salt in a saucepan on a low heat. Stir occassionaly. Leave for about 15 minutes. Smash them up a bit and set apart.
Rinse the eggplant cubes and dry them off. Put them on a baking tray that has been sprayed with a bit of olive oil.
Add the other ingredients (except for the vinegar, sugar and oil) and toss together.
Put the vinegar with the sugar in a little saucepan and warm it till the sugar has been dissolved. Add the olive oil and toss with the vegetables.
Cover the baking tray with foil and put it in the oven for 1½-2 hours. Stir every half an hour.
Leave the vegetables to cool, taste and add seasoning if necessary, and use it as a spread on toast. Can be served either warm or cold. Delicious!
© Life is a Picnic