Preparation:
Trim the ends and slice the eggplant into 1/2-inch-thick slices. Sprinkle the slices lightly with salt and allow to drain on paper towels for 30 minutes. Rinse lightly and pat dry.
meanwhile, car the red pepper over red-hot coals until blackened all over. Place the pepper in a closed brown paper bag for 10 minutes. Remove and scrape off all the blackened skin with the dull side of a knife. Do not rinse. Stem and see the pepper and slice it into 1-inch-long thin slivers.
Brush the eggplant slices lightly with some of the olive oil. Grill the slices over medium-hot coals until browned and tender when pierced with a skewer, approximately 4 minutes per side.
Chop the cooked eggplant and mix in the peppers, garlic, 1 tbsp. of the oil, vinegar, and parsley. Add salt and pepper and set aside until ready
to use.
Slice the bread into 1/3-inch-thick slices. Pour the remaining olive oil
onto a plate. Grill the bread on both sides until browned. Dip one side quickly in the olive oil. Spread a spoonful of the eggplant mixture on the toasted bread and sprinkle a few capers on top. Serve immediately. |
