1 eggplant, cut into 1cm-thick slices (400g) 1 red capsicum, cut into thin strips 2 small red onions, cut into 1cm-thick wedges Â¼ cup olive oil 3 cloves garlic, crushed Salt and pepper, to taste 2 x 27cm round pizza bases 1 cup semi-dried tomato, basil and parmesan stir-through sauce Â¹/Â³ cup pitted kalamata olives 180g tub bocconcini, drained, torn in half Rocket leaves, to serve 1 Place eggplant, capsicum, onions, oil and garlic in a large bowl. Season with salt and pepper. Toss to combine. 2 Heat an oiled grill plate over a medium to high heat. Add eggplant. Cook for about 5 minutes on each side, or until lightly charred and tender. Remove. 3 Add capsicum and onions to heated grill plate. Cook, turning regularly, for about 5 minutes, or until lightly charred. Remove. 4 Place pizza bases on two large oven trays. Spread each base evenly with sauce. Divide eggplant, capsicum, onions and olives over sauce. Top evenly with bocconcini. 5 Cook in a very hot oven (220C) for 15 minutes, or until cheese is lightly browned and bases are crisp.