Ratatouille Bruschetta
INGREDIENTS
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2 pounds eggplant
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2 pounds zucchini
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1 1/2 pounds vine ripe garden tomatoes (or the best ripe tomatoes you can find)
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1 1/2 pounds plum tomatoes
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3 tablespoons kosher salt
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1 cup good quality extra virgin olive oil, divided
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1 large red onion, ( 3/4 pound)
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4 large garlic cloves (2 tablespoons) minced
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2 pounds mixed bell peppers (red, orange and yellow) about one each, diced into one-inch pieces
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1 tablespoon fresh thyme, about four sprigs removed from stems
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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Zest from half a lemon
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2 tablespoons tomato paste
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1 tablespoon good quality balsamic vinegar
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20 large basil leaves
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1 loaf Italian bread or French baguette, sliced
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1 large garlic clove to rub on the grilled or toasted bread
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Grated Parmesan cheese to sprinkle over each Bruschetta
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