Vegetable Focaccia

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Serves: 4

Ingredients:

1 focaccia loaf
2 tbsp olive oil
1 onion, finely sliced
1 eggplant (aubergine), cubed
1 zucchini (courgette), cubed
1 red bell pepper, seeded and cubed
8 black olives, pitted and chopped
100g / 3 oz mozzarella cheese, grated
2 tbsp chopped fresh herbs, such as rosemary

Method:

Preheat the oven to 350ºF / 180ºC / Gas Mark 4. Wrap the focaccia in foil and warm the bread in the oven for 5-10 minutes.

Heat 1 tablespoon of oil in a non stick skillet (frying pan), add the onion, eggplant (aubergine), zucchini (courgette), and pepper, and sauté for 5-8 minutes, or until soft and beginning to brown.

Remove the bread from the oven and place on a non stick baking sheet. Preheat the broiler (grill). Brush the focaccia with the remaining oil, then spoon over the cooked vegetables. Scatter over the olives, cheese, and herbs.

Broil (grill) for 2-3 minutes to just melt the cheese, then cut into squares and serve.

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