Here's how
1. Place capsicum under a preheated grill and cook until blistered. Remove and place in a plastic bag. Sit for 5 minutes then remove, peel and cut into thin slices.

2. Combine olive oil and garlic.

3. Slice eggplant into 1cm thick rounds. Brush with oil mixture and cook in a frying pan for 3 minutes each side or until golden.

4. Lightly grill bread rounds. Spread with pesto and top with a slice of eggplant, then avocado, olives and red capsicum.

This recipe was provided by Australian Avocados. For more great recipes visit www.avocado.org.au