Grilled Eggplant Bruschetta

I felt like I had to get in on the bruschetta action! Also, my landlord gave me a homegrown eggplant and I had to do something with it! This is my tentative version of ye olde Trader Joe standard of Ladies Night, which no thing will ever take the place of.



  • 1 large eggplant, halved
  • 2 very small or 1 small zucchini, halved
  • 1 red pepper, halved


  • 6 plum tomatoes, halved/1 can whole peeled tomatoes
  • 1 red onion, diced
  • 5 kalamata olives
  • 5 olive-cured black olives
  • 1 tsp red wine vinegar
  • 1 tsp sugar
  • 5 leafs basil
  • spring parsley
  • salt and pepper to taste


  • After liberally rubbing/mixing the veggies with olive oil, grill or roast eggplant, zucchini, and red pepper until very mushy (30-60 minutes depending on your method).
  • Meanwhile, sauté onion in olive oil until translucent, add tomatoes and cook until very jammy (about 30 min).
  • Add basil, parsley, olives, sugar, salt, and pepper to tomatoes when almost finished.
  • When vegetables are soft, scoop out of skins and mash together with a fork.
  • Mix vegetables with tomatoes. Add vinegar and season to taste.
  • Serve at room temperature with crusty bread.




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