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


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

About Tomato and Eggplant Topping for Bruschetta

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