Italian bread
Fire roasted Red peppers
Fire roasted eggplant
Extra virgin olive oil
Salt and pepper
Peel eggplant, slice, then salt and set aside on paper towels about 30 minutes to remove the bitterness. Cut into quarter inch cubes then roast in a sheet pan on high, turning the eggplant until toasted on all sides.
Roasted the peppers directly on flames in blacken all over, cool in paper bag, the remove black skin. Chop into bite size pieces Simlar to eggplant.
Mix roasted vegetables, then correct seasoning. Serve on toasted bread.
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