About this recipe:Perfect for a light supper and a delicious way to use up summer vegetables.
Makes: 12 slices
2 tablespoons olive oil
1 clove garlic, chopped
1 medium aubergine, cubed
1 courgette, cubed
1 medium tomato - peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil
1 French baguette
4 teaspoons garlic granules
6 teaspoons butter, softened
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Method Prep:20min › Cook:5min › Ready in:25min
Place olive oil and garlic in a large frying pan. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.
Add aubergine and courgette to the frying pan, fry until the aubergine is brown and tender; approximately 5 to 7 minutes.
Add the tomato chunks to the frying pan, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano and basil. Stir the entire mixture for an additional 2 minutes, then remove pan from heat and let the mixture cool.
Preheat oven to 170 C / Gas 3.
Slice the bread into 12 thick slices. Distribute garlic granules and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a baking tray, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.
Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.