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| Prep | 20 min | |
| Cook | 15 min |
Method
Heat the olive oil in a large non-stick frying pan over medium–high heat. Add the garlic, eggplant, capsicum, onion and celery and cook, stirring occasionally, for 10 minutes or until softened and golden.
Add the tomato paste and cook, stirring, for 30 seconds. Remove the pan from the heat and immediately stir in the vinegar until well combined.
Add the capers, tuna and parsley and stir gently to combine. Season with freshly ground black pepper. Spoon evenly over the crispbreads and serve with lemon wedges alongside.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 3.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 292 |
| Protein | 21.9 g |
| Total fat | 6.4 g |
| - Saturated fat | 1 g |
| Total carbohydrates | 28.3 g |
| - Total sugars | 9.4 g |
| Fibre | 10.9 g |
| Sodium | 318 mg |
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