Bruschetta With Eggplant And Peppers

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Red onion - thinly sliced (medium)
2 tablespoons	30ml	Japanese eggplants - cut 1/4"-thk rounds (small)
1		Red bell pepper - sliced
1		Green bell pepper - sliced
2 tablespoons	30ml	Red wine vinegar
8		Basil leaves - chiffonade
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Large slices crusty Italian bread
2		Garlic cloves
		Olive oil - as needed

Recipe Instructions

Preheat the broiler.

Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.

Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.

This recipe yields 4 servings.

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A19) - from the TV FOOD NETWORK

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