French Bread Casserole

French Bread Casserole

Metric Ingredient Imperial 40 ml olive oil 3 tbsp 1 small onion, chopped 1 1 small eggplant, diced 1 1 red pepper, diced 1 1 yellow pepper, diced 1 1 can plum tomatoes (14 oz / 398 ml) 1 55 g black olives 2 oz - few leaves fresh basil, torn - - salt & pepper to taste - 150 g mozzarella cheese, shredded 5 oz 1 small french stick, thickly sliced 1

In a large pan; heat 2 tablespoons (30 ml) oil.  Add onion, eggplant, peppers and saute for 5 minutes or until golden.  Add tomatoes and juice, olives and basil.  Season with salt and pepper.  Simmer, covered, for 15 minutes or until vegetables are tender. Transfer mixture to casserole dish and sprinkle with cheese.  Carefully arrange bread slices on top, overlapping them to cover casserole.  Drizzle remaining oil over bread.  Bake in preheated 425 F (220 C) oven for 10 to 15 minutes or until golden brown and crisp. Servings: 2

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