Tomato and Eggplant Topping for Bruschetta
Featured Pinch Tips Video
- 1 medium
- 1 pt
- cherry tomatoes, cut in half then quarter each half.
- note: you may use 2 large tomatoes, that have been seeded and diced small instead.
- 1 c
- zucchini, small dice
- 1/4 c
- onion, small diced
- 2 Tbsp
- red wine vinegar
- 1 Tbsp
- olive oil
- 2-3 tsp
- 1 clove
- garlic, minced
- salt and pepper to taste
- 1 tsp
- or so, fresh minced basil, thyme and/or oregano as desired
- 1/4 c
- slivered almonds, toasted, optional
1Preheat oven to 375 degrees. Poke holes in the skin of the eggplant with a fork. Bake of a baking sheet 20-25 minutes or until tender. Cool completely.
2While eggplant is cooling, quarter tomatoes, dice onion and zucchini and place in a medium bowl.
3Mix together vinegar, olive oil, sugar and garlic and set aside.
4When eggplant is cooled completely, peel and dice. (You can usually just pull the eggplant skin off without much work)
Add to the tomato mixture.
5Add vinegar and oil mixture and gently toss to coat .
6Add herbs if desired.