Sardines on toast with caponata
Ingredients 4 tbsp extra virgin olive oil (EVOO) 1 large eggplant, cut into 2 cm cubes 1 red capsicum, cut into 2 cm pieces 1 x 400g can cherry tomatoes
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Cooking tools:
- Skillet
- Measuring cup
- Can opener
- Chef's knife
- Cutting board
- Spatula
- Wooden spoon
- Colander
- Toaster
- Airtight container
- Refrigerator
- Stove
Ingredients
- 4 tbsp extra virgin olive oil (EVOO)
- 1 large eggplant, cut into 2 cm cubes
- 1 red capsicum, cut into 2 cm pieces
- 1 x 400g can cherry tomatoes
- 1⁄4 cup capers in vinegar, drained
- 1⁄4 cup green olives, pitted and chopped
- 1⁄4 cup red wine vinegar
- Freshly cracked black pepper, to taste
- 1⁄4 cup toasted pine nuts
- 1⁄4 cup chopped parsley
- 1⁄4 cup chopped basil leaves
- 2 x 110g cans no-added-salt sardines, drained
- 4 slices whole grain or prebiotic-enriched bread, lightly toasted
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