Bruschetta With Eggplant And Olive Topping

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 None celery stick, finely chopped
• 5 oz grilled eggplant, finely chopped
• 5 oz roasted red pepper, finely chopped
• 1/4 cup pitted black olives, coarsely chopped
• 1 tbsp drained baby capers
• 2 tbsp toasted pine nuts
• 1/4 cup shredded fresh basil leaves, plus additional leaves, for garnish
• 1 loaf (12 oz) ciabatta
• 2 tbsp extra virgin olive oil

1. Heat oil in a medium skillet on medium heat. Cook onion, garlic and celery until soft; transfer to a medium bowl.
2. Add eggplant, pepper, olives, capers, pine nuts and basil to onion mixture; mix well.
3. Cut bread on a slight angle into 8 slices. Brush one side of bread slices with the extra virgin olive oil. Grill or broil on both sides until toasted.
4. Top toast with the eggplant mixture and sprinkle with additional basil leaves.

olive oil, onion, garlic, celery, red pepper, black olives, baby capers, nuts, fresh basil, ciabatta, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32704 (may not work)