Name: Zucchini and pine nut
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tablespoon olive oil; 1 tablespoon pine nuts; 1 clove garlic, crushed; 1 baby eggplant (60g), chopped finely; 1 tomato (130g), chopped finely; 2 zucchini (180g), chopped finely; 6 seeded black olives, chopped finely; 2 tablespoon sultanas; 2 teaspoon red wine vinegar; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

2 tablespoon olive oil

1 tablespoon pine nuts

1 clove garlic, crushed

1 baby eggplant (60g), chopped finely

1 tomato (130g), chopped finely

2 zucchini (180g), chopped finely

6 seeded black olives, chopped finely

2 tablespoon sultanas

2 teaspoon red wine vinegar

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Heat oil in medium frying pan; cook nuts, garlic and eggplant, stirring, 5 minutes. Add tomato, zucchini, olives, sultanas and vinegar; cook, stirring, until zucchini is soft, cool.

2.Stir through basil and parsley. Spoon vegetable mixture onto toasts.

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Ingredients

Method

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