Naked Italian with a Bundaberg twist

by Amanda Hinds

Ingredients

• One "Jess" eggplant round variety (or long purple if unavailable), cut into one inch thick slices
• One Brilliante capsicum (or red capsicum)
• Two-three of Bill's amarosa tomatoes (or small tomatoes on the truss if not available)
• One jar of good quality tomato passato
• Pesto - make your own
  • Handful of fresh basil
  • 1/2 cup Bundaberg Macadamias roasted
  • 1/2 cup parmesan
  • 1/2 lemon juice
  • 1/2 cup olive oil (try Claxtons)
  • Pme clove garlic
  • Salt and pepper to taste

Method

1. All one one roasting tray, three pieces of eggplant, half of one capsicum de-seeded - just the cheek, two-three tomatoes, drizzle with olive oil and balsamic and salt and pepper, roast at 180 (degrees) for 20 minutes until cooked.  Remove skin off capsicum
2. To make pesto, throw all ingredients into a blender and blitz until you have it to the consistency you like (either chunky or fine)
3. To assemble your Naked Italian, you put one slice of eggplant, passata, then some pesto, strips of the capsicum, any good melting cheese (fontelle, Mozarella, Scamorza), continue to layer.  On top take a premium ripe avocado (we love Simpson Farms), slice and place on top of the stack, squeeze of Bundy Lime, drizzle with pesto and then a balsamic vinaigrette, top with either baby basil leaves or fresh arugula and serve with roasted tomato on one side with shaved pecorino.

Serves one to two people, or could be a side