Prep Time 10 mins
Cook Time 10 mins
- 4 Tomatoes, diced
- 1/4th cup Tomato paste
- 4 cloves Garlic, crushed
- 1 tbsp Rosemary, finely chopped
- 1 tsp Fennel seeds
- 60 ml Olive oil
- 1 Eggplant, thinly sliced
- 1 Red capsicum, cut into strips
- 1 Yellow capsicum, cut into strips
- 1 tbsp Apple cider vinegar
- 1 tbsp Sugar
- 6 Spring onions, chopped
- 1 tbsp Chilli flake
- 100 gms Feta cheese, crumbled
- 1 loaf French baguette, halved horizontally
Pre- heat oven at 220 degrees celcius. Mix the tomatoes, tomato paste and half of the crushed garlic in a large bowl.
Spread this mixture over the bread and set aside. Now, mix rosemary, olive oil, fennel seeds and the remaining garlic.
Spread the eggplant, capsicum on a baking tray and brush it with herb olive oil. Bake for 8 minutes until the vegetables begin to soften.
Turn and bake for another 8 minutes.
Mix the vinegar and sugar together and add it to the remaining herb oil.
Add the chilli flakes, spring onions and pepper. Add the roasted vegetables to it. Now pile the marinated roasted vegetables on each half of the bread.
Top it with crumbled Feta cheese and bake for 10-15 minutes at 220 degrees.
When the cheese has turned slightly golden, take it out and cut into pieces.