Eggplant and Tomato Crostini

Name: Eggplant and Tomato Crostini
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 2 cups chopped eggplant, ½-inch dice; 2 cups chopped tomato, ½-inch dice; 2 tablespoons Balsamic vinegar; 2 tablespoons capers, drained; 2 tablespoons fresh chopped parsley; ½ teaspoon Kosher salt; Freshly ground black pepper; 12 slices baguette, toasted; 12 leaves fresh basil

Author:

Jamie Geller

Don't get me wrong, I love simple tomato Bruschetta, but when I want something different using one of my favorite vegetables I opt for this Eggplant and Tomato Crostini to start my Italian feast.

32minDuration
22minCook Time
10minPrep Time
6Servings

Ingredients

3 tablespoons extra virgin olive oil
2 cups chopped eggplant, ½-inch dice
2 cups chopped tomato, ½-inch dice
2 tablespoons Balsamic vinegar
2 tablespoons capers, drained
2 tablespoons fresh chopped parsley
½ teaspoon Kosher salt
Freshly ground black pepper
12 slices baguette, toasted
12 leaves fresh basil

Preparation

Heat oil in a large sauce pan over medium high heat. Add eggplant and cook 7 to 10 minutes or until slightly softened. Add tomato and cook for 8 to10 minutes more or until tomatoes are broken down and eggplant is softened. Stir in balsamic and capers and cook 2 minutes more. Remove from heat and stir in parsley, salt and pepper.
Spoon a few tablespoons of mixture onto each slice of toasted baguette and garnish each with a basil leaf.