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tomato and eggplant topping for bruschetta

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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.

►
(1 rating)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For tomato and eggplant topping for bruschetta

  • 1 md
    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

How To Make tomato and eggplant topping for bruschetta

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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