It’s eggplant season! I love this pretty, versatile vegetable and coming up with new ways to use it. Once you make this bruschetta, it will become an easy go-to for using up summer tomatoes and eggplant for years to come.
If you’re looking for a more substantial meal add this as a topping to your favorite pasta!
- Extra Virgin olive oil
- Two 1-pound eggplants, chopped
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon capers
- 1/4 cup packed basil leaves, coarsely shredded
- One pint cherry tomatoes
- 1/2 teaspoon crushed red pepper
- salt & pepper to taste
- pinch of sugar
- 1 loaf French bread, 1/2 inch slices
- Freshly grated Parmesan
Heat the olive oil in a large saute pan over medium heat.
Add in the diced onion and eggplant and cook over medium heat for 10-15 minutes or until the eggplant is tender, stirring frequently. Add in the garlic, red pepper flakes and basil leaves half way through cooking.
Add the cherry tomatoes to the eggplant. Season with salt, pepper and a pinch of sugar.
Cover the pan, wait for the tomatoes to burst for about ten minutes. Squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute.
Stir in the capers and stir to combine.
Taste and add the salt & pepper if needed.
Heat the broiler.
Brush the bread slices with olive oil and sprinkle with parmesan cheese on both sides.
Char the bread on both sides.
Spoon the bruschetta onto the bread and top with grated Parmesan and remaining basil leaves. Dig in!