Published : March 18, 2015
Preparation: 10 minutes
Cooking: 10 minutes
Serves 4
¼ cup olive oil
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
8 small flat mushrooms
1 medium eggplant, cut into 1cm thick slices
2 ripe tomatoes, sliced
4 bocconcini, sliced
1/3 cup basil leaves
Toasted Turkish bread, to serve
Serve with toasted Turkish bread.
Jessica Brainard is a Curator at the Western Australian...
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