Caponata Gluten Free Wrap Toasties

Cook Time 15 minutes

Servings 4

Ingredients

3 tbsp extra virgin olive oil

1 onion, diced
2 cloves of garlic, chopped
1 eggplant, diced 1.5cm pieces
1 tbsp baby capers, drained
1 can whole peeled tomatoes, half of the liquid discarded
¼ cup currants
1 tbsp red wine vinegar
1 tbsp caster sugar
¼ cup pine nuts, toasted
200g ricotta
1 small handful Manchego, finely grated
8 Mission Gluten Free Wraps

Method

Heat oil in a large sauté pan and add the onion and garlic with a pinch of salt. Cook for 4-5 minutes on a medium heat. Now add the eggplant and a pinch of salt and pepper and coat in the onion mixture. Cook for a further 4-5 minutes until softened then add the capers, vinegar and currants. Cook off the vinegar for 30 seconds before adding the sugar and tomatoes, crushing the tomatoes with the back of your spoon. Place the lid on and simmer over a low heat for 10 minutes, stirring regularly. Transfer to a bowl, stir through the toasted pine nuts and cool to room temperature.

Heat a chargrill pan or flat pan over a medium to high heat. Spread the ricotta in a thin layer over one of the wraps and sprinkle the Manchego over the top. Spoon over some of the caponata then place another wrap on top and sandwich together.

Toast in the pan on each side for 1-2 minutes. Cut into quarters and serve while still hot.