‘Pizzette di melanzane
Ingredients
- 1 large round purple aubergine (approx. 500g/1lb 2oz)
- 2 tbsp extra virgin olive oil, plus extra for brushing and drizzling
- 1 garlic clove, smashed
- 300g (10½oz) baby plum tomatoes, cut in half
- 2 tsp capers
- 15 pitted black olives
- 1 x 125g (4½oz) ball of mozzarella cheese, drained and roughly chopped
- sea salt
- 10–12 basil leaves, to garnish
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