Eggplant With Mint Bruschetta

• 1/3 cup olive oil
• 1 small red onion, diced
• 1 clove garlic, thinly sliced
• 1 medium eggplant, diced
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried red chile flakes
• 1/8 teaspoon freshly ground pepper
• 6 mint leaves, chopped
• Extra-virgin olive oil for drizzling

1. Heat the olive oil in a large frying pan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute, then add eggplant, salt, chile flakes, and pepper. Stir to coat with oil and turn heat to medium-low. Cook, stirring every few minutes, until eggplant is soft, about 20 minutes.
2. Stir in mint. Let mixture cool to room temperature and spoon onto bruschettas. Drizzle with extra-virgin olive oil.
3. Note: Nutritional analysis is per serving with bruschetta.

olive oil, red onion, clove garlic, eggplant, salt, red chile, freshly ground pepper, mint, extravirgin olive oil for drizzling

Taken from www.myrecipes.com/recipe/eggplant-with-mint-bruschetta (may not work)