Tomato and Eggplant Topping for Bruschetta

Kathy W

By
@Kattyw

This is a nice topping for bruschetta or crackers. It takes a little work, but it is worth it. Try putting a thin slice of cheese on the bruschetta first, then adding the topping.


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Comments:

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 medium
eggplant
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
sugar
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

Directions Step-By-Step

1
Preheat 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.
2
While eggplant is cooling, quarter tomatoes, dice onion and zucchini and place in a medium bowl.
3
Mix together vinegar, olive oil, sugar and garlic and set aside.
4
When eggplant is cooled completely, peel and dice. (You can usually just pull the eggplant skin off without much work)
Add to the tomato mixture.
5
Add vinegar and oil mixture and gently toss to coat .
6
Add herbs if desired.
7
Let stand 2-3 hours. Check seasoning. Drain any liquid off. Mix in nuts (optional).
8
Serve on toasted baguette slices, crackers or melba toast.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Soy Free