Bruschetta With Melanzane Al Fungho Recipe

• 6 Tbsp. Virgin extra virgin olive oil
• 1 med Red onion minced 1/4" dice
• 2 x Garlic cloves thinly sliced
• 4 med Eggplant, long, thin halved lengthwise, cut 1/4" half-moons Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. Finely-minced Italian parsley
• 8 slc Peasant bread

1. Preheat grill or possibly barbecue.
2. In a 10-inch to 12-inch saute/fry pan, heat oil till smoking.
3. Add in onions and cook till lightly browned or possibly softened.
4. Add in garlic and cook till soft, about 2 min.
5. Add in eggplant and cook, stirring regularly till golden brown-brown and soft, resembling mushrooms.
6. Remove from heat and season with salt and pepper and allow to cold.
7. Add in parsley and mix well.
8. Grill bread on grill or possibly barbecue.
9. Divide eggplant mix over bread and serve.
10. This recipe yields 4 servings.

virgin extra virgin olive oil, red onion, garlic, salt, italian parsley, bread

Taken from cookeatshare.com/recipes/bruschetta-with-melanzane-al-fungho-94260 (may not work)