Ingredients

· 150g chargrilled capsicum, drained, thickly sliced

· 150g chargrilled eggplant, drained

· 1tbsp olive oil

· 4x1.5cm-thick slices crusty white bread

· 1 garlic clove, halved lengthways

· 2tbsp basil pesto

· 2tbsp eggplant dip

· ½ cup small basil leaves

· Lemon wedges, to serve

Method

Preheat oven to 180°C. Preheat a grill on medium-high heat. Place capsicum and eggplant on baking tray. Grill for six to eight minutes or until hot. Cover to keep warm. Meanwhile, brush both sides of bread with oil. Rub both sides with garlic and place on grill tray. Grill for about a minute or two, or until golden. Remove and spread untoasted side with pesto. Grill, pesto-side up, for about a minute or two, or until warm. Place pesto toast on plates. Top with eggplant, capsicum and a dollop of eggplant dip. Sprinkle with basil. Season with salt and pepper, and serve with lemon wedges.