Bruschetta with Eggplant and Peppers Recipe

Name: Bruschetta with Eggplant and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1/2 medium red onion, thinly sliced; 2 small Japanese eggplants, cut into 1/4-inch thick rounds; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 tablespoons red wine vinegar; 8 basil leaves, chiffonade; Salt and pepper; 4 large slices crusty Italian bread; 2 whole garlic cloves; Olive oil

Servings: persons

3 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 small Japanese eggplants, cut into 1/4-inch thick rounds
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons red wine vinegar
8 basil leaves, chiffonade
Salt and pepper
4 large slices crusty Italian bread
2 whole garlic cloves
Olive oil

1
Preheat the broiler.
2
Heat oil in saute pan over medium heat, until smoking.
3
Add onion and cook until soft, about 10 minutes.
4
Add the eggplant.
5
Stir regularly until soft.
6
Add peppers and cook until soft.
7
Add the vinegar.
8
Remove from heat and cool.
9
Add basil, and season with salt and pepper.
10
Rub bread with garlic cloves and olive oil.
11
Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes.
12
Top with heap of eggplant mixture.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1/2 medium red onion, thinly sliced, 2 small Japanese eggplants, cut into 1/4-inch thick rounds, 1 red bell pepper, sliced, and more.

Yes, Bruschetta with Eggplant and Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta with Eggplant and Peppers

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