|1 pack||MAGGI Pizza Sauce|
|¼ cup||Chopped capers|
|1 medium||Eggplant; (aubergine), cut|
|; into thin slices|
|2 tablespoons||Olive oil|
|1||Slab foccacia bread|
|1||Roasted red pepper; sliced|
|150 grams||Mozzarella cheese; thinly sliced|
Make up the sauce mix following the directions on the packet.
Stir in the capers. Set aside.
Brush the eggplant slices with olive oil Cook under a preheated grill for 2-3 minutes per side or until tender and lightly browned. Turn once.
Cut the foccacia bread in half horizontally.
Toast the cut surfaces under the grill.
Spread the toasted surface of 1 piece of bread with the sauce mixture.
Cover with the eggplant and red pepper. Top with mozzarella cheese.
Cook under the grill until the cheese has melted.
Place the remaining piece of bread on top.
Cut into portions for serving.
Serve with MAGGI Classic Soup for a Cup.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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