Place capsicum under pre-heated grill and cook until blistered. Remove and place in a plastic bag. Let sit for five minutes then peel the skins off. Cut the capsicum into thin slices.

Spray the eggplant with olive oil spray and rub with garlic. Grill or cook in a non-stick frying pan for three minutes each side or until golden.

Lightly grill bread rounds.

Spread with pesto and top with a slice of eggplant, then avocado, olives and red capsicum.