1 COBS Bread Pane di Casa Loaf
100ml extra virgin olive oil
1 eggplant, finely chopped
1 brown onion, finely chopped
4 garlic cloves, peeled and finely chopped
½ red pepper, seeded and diced
½ yellow pepper, seeded and diced
2 zucchini, finely chopped
5 tomatoes, diced
1 cup mixed fresh herbs (basil, parsley, mint)
½ cup good quality pitted black olives
12 good quality Ortiz anchovy filletsc
¼ cup good quality salted capers
Juice of 1 lemon
Salt and pepper
Heat oil in a heavy based frypan over a low-medium heat and fry eggplant until browned. Remove from pan and drain on kitchen paper.
Add onion, garlic, red and yellow pepper and zucchini to pan and cook until softened. Return eggplant to pan. Add tomato and thyme, cover pan and allow to simmer for 30 minutes.
Put the capers in a bowl of water to soak, changing the water every ten minutes (do this 3 times)
Roughly chop the herbs and add to the mixture, along with the olives, anchovy and capers. Squeeze over lemon juice, season with salt and pepper.
Slice the COBS Bread Pane di Casa Loaf into thick slices and grill. Serve Pappa al Pomodoro in a large bowl in the centre of the table so everyone can serve themselves and dip the crusty bread into the deliciousness!