Bruchette by Melody

1. 1

   in small skillet add 1/8 of the oil, let warm up.

2. 2

   Add diced eggplant and minced garlic to oil.

3. 3

   Cook till lightly browned, not crispy.

4. 4

   Meanwhile, dice tomatoes fairly small.

5. 5

   Let tomatos drain in strainer for at least 10 minutes.

6. 6

   Shake tomatoes to make sure they are drained enough.

7. 7

   In large bowl, combine tomatoes and the rest of the oil.

8. 8

   Mix in basil, vinegar and some salt and pepper.

9. 9

   Add the eggplant mixture to the tomatoes and mix well.

10. 10

    Slice and toast the bread (melted provolone optional).

11. 11

    Place 2 slices of bread to each plate

12. 12

    Pour mixture over top of entire plate.

No additional tips available.