2 small zucchinis
2 baby eggplant
1 red capsicum
12 mini roma tomatoes
100g baby spinach
¼ cup olive oil
¼ cup pine nuts, toasted
2 tbsp balsamic vinegar
4 thick slices organic sough dough bread
Thinly slice the zucchini and eggplant lengthways, place in a colander and sprinkle with salt, place a heavy bowl or plate on top and leave for 30 minutes.
Slice the capsicum into 4 flat pieces removing the seeds, place on a baking tray with the skin facing up and place under a hot grill until the skin has blackened. Transfer to a bowl and cover, set aside to cool. When cool enough to handle peel off the skin and leave to one side.
Cut a small cross in the top of each tomato, place in a bowl and pour over boiling water to cover the tomatoes, leave for 1 minute then drain off and cover with cold water. The skin of the tomatoes should now easily peel off. Cut tomatoes in half and place the cut side facing up on a baking tray, sprinkle with salt and pepper and bake in the oven for 10 minutes until soft and heated through.
In the meantime pat the eggplant and zucchini dry with a clean tea towel. Heat ½ the olive oil in a frying pan and fry the eggplant slices for 3-5 minutes on each side until golden and soft, drain on kitchen roll then repeat with the remaining oil and the zucchini.
Remove the empty pan from the heat and add the balsamic vinegar, swirl around as the balsamic vinegar will cook and thicken from the heat of the pan then lay the capsicum slices in the pan to coat with the reduced balsamic.
Toast the bread and place 1 slice on each plate. Top with baby spinach, eggplant, zucchini, capsicum and tomatoes. Crumble feta over the top and sprinkle with pine nuts.
Drizzle with a little additional balsamic vinegar if desired.