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.

Ingredients

Vegetables

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

Tomatoes

  • 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

Directions

  • 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.



stacitastacita

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