A feast of colourful vegetables makes a superb topping for a pizza-style Turkish bread. The bread soaks up the aromatic roasting juices so that it is deliciously moist with a crunchy crust. If you want to boost your vegetable intake even more, serve it with a leafy herb salad.
4 tomatoes, diced
1/4 cup no-salt-added tomato paste
2 garlic cloves, crushed
1 Turkish bread, halved horizontally
1 tablespoon finely chopped fresh rosemary
1 teaspoon fennel seeds
1/4 cup olive oil
1 eggplant, thinly sliced widthways
1 red capsicum, deseeded and cut into thin strips
1 yellow capsicum, deseeded and cut into thin strips
1 tablespoon cider vinegar
1 teaspoon sugar
6 spring onions, halved widthways and cut into strips
pinch of chilli flakes (optional)
100 g fetta cheese, drained and finely crumbled
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Heat the oven to 240°C. Mix the tomatoes, tomato paste and half the crushed garlic in a large bowl. Spread over the bread and set aside. In the same bowl, combine the rosemary, fennel seeds, olive oil and remaining garlic.
Lay the eggplant slices and capsicum strips on a baking tray and brush sparingly all over with some of the herb oil. Bake for 8 minutes until the slices are just beginning to soften. Turn and bake for a further 8 minutes. Remove from the oven and reduce the temperature to 220°C.
Stir the cider vinegar and sugar into the remaining oil. Add the spring onions, chilli flakes (if using) and some pepper to season. Add the capsicum strips and mix well.
Top the bread with half the mixed capsicum mixture, cover with overlapping eggplant slices, then pile the remaining capsicum mixture on top, drizzling over all the herb oil in the bowl. Place the bread on the same baking tray that was used for roasting the vegetables. Top with the fetta, pressing it down lightly with a fork, and bake for 10–15 minutes until the fetta is golden and the vegetables are browned. Cut each piece of bread into four and serve two pieces per portion.