Summary

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

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Instructions

1. 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.
2. Just before serving, chop the basil and fold in.
3. 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.
4. Brush the hot ciabatta with the cool paste.