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Eggplant and Tomato Crostini

Eggplant and Tomato Crostini

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. 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.
  2. Spoon a few tablespoons of mixture onto each slice of toasted baguette and garnish each with a basil leaf.