Caponata with Smoky Eggplant and Goat cheese on Crusty Bread by Steven Dolby

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Serves 4-5 people
Caponata
1/2 Medium red onion (finely diced)
2 Stalks of celery (finely diced)
1 large garlic clove (finely sliced)
1 Tbsp olive oil
Salt (pinch)
794g Whole peeled tomatoes
1/2 Tps chili flakes
80g Kalamata olives
1 Tbsp capers
2 Tbsp brown sugar
1/2 Cup white wine vinegar

Quick Basil pesto
20g Fresh basil leaves
1 Medium garlic clove
1/2 Cup olive oil
12g  Parmesan Cheese (or to taste)

Salt (to taste)

Other ingredients
1 Large eggplant (sliced 1/2 centimeter thick)
1 Tbsp smoked paprika
1/2 Cup olive oil
Goat cheese
Ciabatta bread

© STEVEN DOLBY