Sunday Lunch

You sure can’t beat antipasti and a good solid round of sourdough, encrusted with olives for a light, satisfying lunch.

Below, a toasted green olive sourdough slice, topped with marinated grilled eggplant, marinated artichoke hearts. For a spicy fusion twist, I substituted the usual tapenade or tomato paste spread for crushed garlic and chilli oil beneath the eggplant and artichoke layers.

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