Bruschetta With Bresaola, Eggplant And Mozzarella Recipe

• 3 Tbsp. Virgin extra virgin olive oil
• 1/2 med Red onion thinly sliced
• 2 sm Japanese eggplants
• 2 Tbsp. Red wine vinegar
• 1/2 lb Fresh mozzarella
• 8 x Basil leaves cut chiffonade
• 4 slc Italian country bread large slices
• 1/4 lb Bresaola see * Note

1. * Note: Sliced paper thin by butcher or possibly deli (should yield 12 to 15 slices), may substitute Prosciutto or possibly Capicola.
2. In a 10- to 12-inch saute/fry pan heat extra virgin olive oil till smoking.
3. Add in onion and cook till soft, about 9 to 10 min.
4. Meanwhile, cut eggplant into 1/4-inch thick rounds.
5. When onion has softened, add in eggplant to pan and cook, stirring regularly till eggplant has darkened and is soft.
6. Add in 2 Tbsp.
7. red wine vinegar and remove from heat to cold.
8. Cut fresh mozzarella into 1/4-inch cubes and add in to cooled eggplant mix.
9. Add in basil and season to taste with salt and pepper.
10. Grill or possibly toast bread on both sides and spoon generous amount of eggplant mix over each slice of bread.
11. Place 3 slices Bresaola over top of eggplant and serve.
12. This recipe yields 4 servings.

virgin extra virgin olive oil, red onion, eggplants, red wine vinegar, fresh mozzarella, basil, bresaola see

Taken from cookeatshare.com/recipes/bruschetta-with-bresaola-eggplant-and-mozzarella-94248 (may not work)