The Recipes

Eggplant Bruschetta

I have to admit I'm not that big of an eggplant fan.  But then again, I've had eggplant I love.  To me, it falls into the category of "things that are only good when prepared well."  For example, overcooked pork chops are awful, but give me a juicy, delectable one any day of the week.  Even something in its original state - like avocado - is either amazing or SO blah.

Eggplant Bruschetta


- a few slices of baguette
- 2 garlic cloves, one minced and one peeled
- 1 baby eggplant, peeled and diced
- 2 roma tomatoes, diced
- 1/4 c. diced onion
- pinch red pepper flakes
- 1/2 c. dry red wine
- 1 T. of capers
- salt
- a few basil leaves, sliced for garnish
- olive oil

Heat 1 T. of olive oil in a small pot.  Add the onion and let it soften for 5-6 minutes.  Add the minced garlic and red pepper and stir for another minute.  Add the eggplant and tomatoes and season again with salt.  Let the mixture cook over low to medium heat for 15 minutes.  Add the wine and capers and let it cook another five minutes.

Slice the baguette, drizzle with olive oil, and toast in the oven or a toaster oven.  When you take out the toast, rub the slices with the garlic clove.  Spoon the eggplant onto the toasts and top with the basil.