Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large eggplant (s)
- 2 bell peppers, red or yellow
- 1 jar olives, without stones
- 3 cloves garlic
- 1 large onion (s)
- olive oil
- some white wine
- 1 tablespoon balsamic vinegar
- 1 small Bunch basil
- 1 ciabatta
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Dice paprika and aubergine and fry in a little olive oil for about 5-7 minutes. Deglaze with a little white wine. Let cool slightly. Chop the onion and olives and place in a bowl with the cooled vegetables. Peel 2 cloves of garlic and add pressed. Season well with salt and pepper and add the balsamic vinegar and about 5 tablespoons of olive oil. Fold everything in well and let it soak in for a moment.
- Just before serving, chop the basil and fold in.
- In the meantime, cut the already baked ciabatta into slices, rub the remaining clove of garlic and drizzle with a little olive oil. Roast in the oven on a tray at 200 ° C for 8 minutes.
- Brush the hot ciabatta with the cool paste.
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