Eggplant Bruschetta
 

Eggplant Bruschetta

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It's eggplant season! We love this pretty, versatile vegetable. One of our new favorite ways to enjoy it? Bruschetta! PS: If you're looking for a more substantial meal try adding this as a topping to your favorite pasta -- we loved it!

SERVING SIZE

a crowd

INGREDIENTS

2 tablespoons butter

1 tablespoon olive oil

1 yellow onion, chopped

1 eggplant, chopped (yields approximately 4 cups)

3 garlic cloves, peeled

10 sprigs of basil

2 heirloom tomatoes

salt & pepper to taste

pinch of sugar

1 loaf French bread

1/2 pound fresh mozzarella, cut or torn into 1/2-inch pieces (optional)

freshly grated Parmesan (optional)

 

INSTRUCTIONS

Heat the butter in a large saute pan over medium heat. Add in the chopped onion and eggplant and cook over medium heat for 10-15 minutes or until the eggplant is tender, stirring frequently. Add in the olive oil, garlic and basil leaves half way through cooking.

Meanwhile, chop the heirloom tomatoes, reserving the liquid (you can just leave it on the cutting board, just don't throw it out). Add the tomatoes and the tomato liquid to the eggplant. Season with salt, pepper and a pinch of sugar.

Warm up the loaf of bread in the oven for a few minutes, then slice.

If you're using the cheese, add the mozzarella into the pan and stir until it melts. Spoon the bruschetta onto the bread and top with grated Parmesan and remaining basil leaves. Dig in!

  PRINT VERSION

vegetable plate

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