INSTRUCTIONS

1. Wash the eggplant, onion, celery and bell peppers and cut into cubes. Mince the garlic. Slice the olives.

2. Heat 2 tbsp. olive oil in a frying pan and sauté the eggplant until golden brown. Remove to paper towels to drain, then set aside. Heat the rest of the oil in the same pan. Add the onions, garlic, celery, and bell pepper and cook for 5–7 minutes until soft. Add the tomato paste and sauté briefly, then stir in the chopped tomatoes, red wine vinegar, Italian seasoning and sugar. Add salt and pepper to taste. Simmer over low heat for 10–15 minutes until the sauce has thickened somewhat. Add the cooked eggplant to the pan and stir well to combine. Stir in the olives and capers and simmer for another 5 minutes.

3. Preheat the oven (200°C top/bottom heat, 180°C convection). Slice the ciabatta. Set the sliced bread on a baking sheet and brush with olive oil. Bake for approximately 5–7 minutes until crisp and a light golden brown. While the bread is in the oven, slice Fiorella di Tomino. Remove the toasted bread from
the oven, set a slice of Fiorella di Tomino on each piece of bread, then return to the oven for another 3 minutes.

4. Spread 1 tablespoon of antipasti on top of each piece of crostini, then sprinkle with pine nuts. Garnish with Italian seasoning and basil.