Tomato and Eggplant Topping for Bruschetta

Kathy W


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 vote
30 Min
25 Min


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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

How to Make Tomato and Eggplant Topping for Bruschetta


  • 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.
  • 7Let stand 2-3 hours. Check seasoning. Drain any liquid off. Mix in nuts (optional).
  • 8Serve on toasted baguette slices, crackers or melba toast.

Printable Recipe Card

About Tomato and Eggplant Topping for Bruschetta

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

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