Kamalata olives, sun dried tomatoes,
capers, olive oil, aubergine, parmigiano
Following on from my Sun Dried Tomato Tapenade - this is a great way to use up leftovers!
1) Finely slice an aubergine and rest the slices in a sieve before sprinkling with salt. This will draw out the bitter liquid - rinse them after 15 minutes and pat dry.
2) Spread the aubergine with tapenade and layer with another slice of aubergine. Bake in the oven for 10 minutes before topping with parmeggian. Bake for a further 5-10 minutes and serve.