2 eggplant, sliced into half moons
2 tbsp olive oil
2 x 400g cans chopped tomatoes
1 tbsp garlic infused oil
70g pack black olives
small pack basil, leaves picked, ¾ torn
2 gluten free ciabatta rolls, torn into chunks
150g ball of mozzarella, torn
Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the eggplant with the oil and roast for 15 mins.
Stir in the tomatoes, garlic infused oil, olives and torn basil leaves, and cook for another 10 mins.
Top with the gluten free bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.
Recipe adapted from: Good Food