Pepperonata bruschetta

Detailed step-by-step description of how to cook the dish "Pepperonata bruschetta". Try it by all means

Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add capsicum, olives and tomatoes. Season with salt and pepper. Cook, stirring occasionally, for 12 to 15 minutes or until capsicum is tender and mixture thickens. Set aside to cool.
Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with pepperonata. Serve.

Source

1/4 cup extra-virgin olive oil

2 large capsicums, cut into thin strips

1/4 cup stuffed green olives, halved

2 tomatoes, peeled, chopped

8 slices day-old sourdough bread

2 garlic cloves, halved lengthways

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