Roasted Eggplant Bruschetta

• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 2 whole Medium-sized Eggplants, Cut Into 1-inch Rounds
• 1 whole Red Bell Pepper, Finely Diced
• 1/2 cups Finely Diced Red Onion
• 1 Tablespoon Capers
• 1 teaspoon Red Wine Vinegar
• 2 Tablespoons Fresh Mint Leaves, Torn
• 2 Tablespoons Freshly Grated Parmesan Cheese
• 1 pinch Coarse Salt
• 1 pinch Freshly Ground Pepper

1. Preheat oven to 425F.
2. Brush 2 Tablespoons of oil on a rimmed baking sheet.
3. Layer the eggplant rounds on the sheet and roast for 25 minutes.
4. Flip and roast 12 more minutes.
5. In the meantime, combine the red bell pepper, onion, capers, remaining oil, vinegar, mint leaves, parmesan and a pinch of salt and pepper in a little bowl.
6. Top each roasted eggplant round with the topping and serve on a cute little tray!
7. Or not.
8. You could just shove them into your mouth.

olive oil, eggplants, red bell pepper, red onion, capers, red wine vinegar, freshly grated parmesan cheese, salt, freshly ground pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-eggplant-bruschetta/ (may not work)