Roasted Eggplant and Tomato Bruschetta
3 small Japanese eggplants, chopped
3 medium tomatoes
1 French baguette
4 cloves garlic
3 Tbsp balsamic vinegar
2 Tbsp olive oil, plus extra for drizzling
Salt & pepper
1/2 cup fresh basil, minced
Preheat oven to 450 degrees. Chop eggplant and tomato. Toss with olive oil and put on baking tray. Roast eggplant and tomato mixture in oven for 25 minutes; cool to room temperature. Slice baguette on the diagonal into rounds. Brush baguette slices with olive oil. Place bread slices on baking tray in oven until brown around the edges, about 15 minutes. While still warm, rub each slice with garlic cloves. Let bread cool. In a bowl, mix eggplant and tomato mixture with balsamic vinegar, 2 Tbsp olive oil, salt, pepper, basil. Spoon eggplant mixture onto each bread slice. Top each with Parmesan cheese.
Our garden also has produced the smallest green pepper in the world. Truthfully, it was still growing but it came off the plant prematurely. I'm not mad though because it is too cute.