Eggplant Bruschetta

This elegant Eggplant Bruschetta is easy to make and packed with the flavors of the Mediterranean. The perfect appetizer to kick off your cocktail party.

Why Make This Recipe? • Great use for eggplant • Perfect party finger food • Easy to make in advance • Vegetarian appetizer

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Ingredients Needed: eggplant, red onion, plum tomatoes, capers, garlic, basil, olive oil, and Italian bread.

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Peel and dice red onion. Peel and mince garlic cloves.

Chop eggplant into cubes, then salt and let drain for 20 minutes.

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Squeeze dry and wipe off excess salt.

Sauté onion until softened and starting to caramelize.

Remove onions, add olive oil, and sauté eggplant until tender and lightly browned.

Add chopped tomatoes, onions, garlic, and capers, and cook for another 10 minutes.

Meanwhile, slice bread and brush with olive oil.

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Bake for 10-12 minutes, until lightly toasted.

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Assemble eggplant bruschetta and garnish with basil!

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Serve with an assortment of other appetizers for a delicious spread!

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