Red capsicum + eggplant roll with black olive + thyme focaccia from Wild Weed Pie: A Lifetime of Rec

Ingredients

• 3 tablespoons extra-virgin olive oil
• ⅓ cup dry white wine
• 2 large eggplants
• 1 teaspoon salt
• 2 tablespoons chopped chives
• 450 g baker’s flour
• salt, to purge eggplants
• ¾ cup warm water
• salt, to taste
• freshly ground black pepper, to taste
• 6 large red capsicums
• ⅓ cup extra-virgin olive oil
• extra-virgin olive oil, extra, for serving
• 150 g pitted black niçoise or Ligurian olives
• ½ cup chopped flat-leaf parsley leaves
• 1 tablespoon balsamic vinegar
• olive oil, for shallow-frying
• ½ tablespoon chopped thyme leaves
• 7 g dry yeast (1 sachet)
• extra-virgin olive oil, extra, for brushing