Ingredients

Method

• 1 ciabatta, sliced
• Olive oil, for drizzling
• 1 clove garlic, peeled
• 200 g ricotta
• 2 T honey
• Black pepper
• 6 T home-made parsley and anchovy pesto
• Fresh rocket, for serving
• For the caponata:
• Olive oil, for deep-frying
• 300 g brinjal, unpeeled and cut into 1cm cubes
• 150 g fennel, chopped
• 150 g red onion, chopped
• 150 g baby marrow, cut into 1 cm cubes
• 80 g golden sultanas
• Sea salt and freshly ground black pepper
• 5 T wine vinegar
• A handful basil, roughly chopped
• 40 pine nuts, toasted
• 200 g baby Rosa tomatoes, halved

Method

Ingredients

Drizzle the ciabatta slices with olive oil and toast on both sides over an open flame or in a griddle pan. Remove and rub one side of a third of the slices with a clove of raw garlic.
Top these slices with 1 T caponata each, then distribute the ricotta over one of the remaining thirds, drizzle with the honey and sprinkle with pepper.
Top the last third with lashings of the parsley and anchovy pesto. Serve, garnished with fresh rocket.

To make the caponata, deep-fry the vegetables individually in olive oil until golden brown but still firm (the fennel and onions should still have a little crunch).
Remove each batch from the oil using a slotted spoon and then pat dry with kitchen paper to remove all excess oil. Combine in a mixing bowl, then toss in the sultanas and drizzle over the vinegar.
Season to taste. Add the basil and pine nuts. Set aside for at least 1 hour, then toss in the tomatoes.