Zucchini and Pine Nut Bruschetta

• 1 breadstick
• 2 garlic cloves, peeled and halved
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 tablespoon pine nuts
• 2 garlic cloves, finely minced
• 1 (60 g) baby eggplants, finely chopped
• 1 (130 g) tomatoes, finely chopped
• 2 (180 g) zucchini, finely chopped
• 6 kalamata olives, pitted, finely chopped
• 2 tablespoons sultanas
• 2 teaspoons red wine vinegar
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh flat-leaf parsley, finely chopped

1. Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil.
2. Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
3. Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
4. Add the basil and parsley and stir until it is well-combined with the other ingredients.
5. Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.

breadstick, garlic, olive oil, olive oil, nuts, garlic, baby eggplants, tomatoes, zucchini, olives, sultanas, red wine vinegar, fresh basil, parsley

Taken from www.food.com/recipe/zucchini-and-pine-nut-bruschetta-343935 (may not work)