Bruschetta With Eggplant And Peppers Recipe
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/2 med red onion thinly sliced
- 2 sm Japanese eggplants cut 1/4"-thk rounds
- 1 x red bell pepper sliced
- 1 x green bell pepper sliced
- 2 Tbsp. red wine vinegar
- 8 x basil leaves chiffonade Salt to taste Freshly-grnd black pepper to taste
- 4 lrg slices crusty Italian bread
- 2 whl garlic cloves Extra virgin olive oil as needed
- Preheat the broiler.
- Heat oil in saute/fry pan over medium heat, till smoking.
- Add in onion and cook till soft, about 10 min.
- Add in the eggplant.
- Stir regularly till soft.
- Add in peppers and cook till soft.
- Add in the vinegar.
- Remove from heat and cold.
- Add in basil, and season with salt and pepper.
- Rub bread with garlic cloves and extra virgin olive oil.
- Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 min.
- Top with heap of eggplant mix.
- This recipe yields 4 servings.
extravirgin extra virgin olive oil, red onion, eggplants, red bell pepper, green bell pepper, red wine vinegar, basil, crusty italian bread, garlic
Taken from cookeatshare.com/recipes/bruschetta-with-eggplant-and-peppers-94254 (may not work)