Eggplant and Mint Bruschetta

• 1 eggplant, cut into 1-inch cubes (1 1/2 pounds)
• 1 medium red onion, quartered lengthwise, layers separated
• 4 plum tomatoes, halved lengthwise, seeded, and slivered
• 4 tablespoons olive oil
• coarse salt and pepper
• crushed red pepper flakes
• 4 slices crusty bread, 1/4 inch thick
• 12 cup packed fresh mint leaves, torn into large pieces
• 1 tablespoon fresh lemon juice
• 4 ounces feta cheese, crumbled

1. Preheat oven to 450 degrees F.
2. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
3. Season with salt and pepper; toss to combine.
4. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
5. Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
6. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
7. Transfer eggplant mixture to a medium bowl.
8. Add mint; toss with remaining tablespoon oil and lemon juice.
9. Divide eggplant mixture among bread slices, top with feta, and serve.

eggplant, red onion, tomatoes, olive oil, salt, red pepper, crusty bread, mint, lemon juice, feta cheese

Taken from www.food.com/recipe/eggplant-and-mint-bruschetta-242585 (may not work)