Eggplant Bruschetta

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This time I first broiled one eggplant, sliced in half, cut with little "vents," salted, and slathered in olive oil, cut side up, for about 20 minutes on high. It still wasn't quite ready, so I flipped and baked at 400 for about 15 minutes more until the eggplant was very mushy. I separated the eggplant from the skin. Although the eggplant was relatively small, it was still quite seedy and made me sad. It didn't yield very much; I needed to have used at least 2 eggplants.

I then roasted, cut side up, 2 tomatoes for 30 minutes or so. I slipped off the skins.

In the food processor, I added the tomatoes, eggplant meat, 6 leaves of basil, salt, and sugar to a food processor and pulsed a few times until coarse. Sugar was the magic word here.

My main problem with the eggplant bruschetta that I make at home is how watery it often is. The following things might eliminate some of the water: broiling cut side up (so water evaporates), maybe even leaving oven door slightly ajar or cooking off some of the liquid on the stove. I tried the latter once and it was fairly successful. I also think an unholy amount of olive oil lends the necessary "richness" to the bruschetta. Sadly, I am actually out of olive oil (!!!) and it's a blizzard outside. Sadness.

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