Bangin' Bruschetta

• 5 tablespoons olive oil
• 1 baguette, cut on the diagonal into 1/2-inch slices
• 1 medium-sized black eggplant, cut lengthwise into 1/2-inch slices
• 1 Vidalia onion, cut into 1/2-inch disks
• Salt
• 2 Roma tomatoes, pulp removed, cut into 1/2-inch cubes
• 1 clove garlic, minced Freshly ground black pepper
• 2 pepperoncini peppers, diced, plus 2 tablespoons pickling juice
• 1/2 cup finely grated manchego cheese
• Preheat grill to medium-high.

1. Using 2 tablespoons of the olive oil, brush both sides of the baguette slices and grill until golden brown and lightly charred around the edges, about 1 to 2 minutes on each side.
2. Remove from grill and set aside.
3. Using another 2 tablespoons olive oil, brush eggplant and onion and grill until lightly charred, 3 to 4 minutes on each side.
4. Remove eggplant and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle.
5. Slice both into 1/2-inch cubes.
6. Combine eggplant, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl.
7. Toss to combine and check for seasoning, adding additional salt, if necessary.
8. Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each.
9. Sprinkle with cheese and serve.
10. Yield: 6 appetizer servings

olive oil, baguette, black eggplant, vidalia onion, salt, tomatoes, clove garlic, pepperoncini peppers, manchego cheese, grill

Taken from www.foodnetwork.com/recipes/sunny-anderson/bangin-bruschetta-recipe.html (may not work)