Sardines on toast with caponata | Nutrition Connection

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