Eggplant and Tomato Bruschetta

1. 1

   Mince the garlic and shallots and saute in 2 tablespoons olive oil in a saucepan until the garlic has just begun to turn golden and the shallots are translucent.

2. 2

   Do not let them burn!

3. 3

   Chop eggplant into 3/4-inch pieces and add to the shallots and garlic mixture.

4. 4

   Chop the tomatoes into 1-inch pieces and add to the pan.

5. 5

   Mix well until the eggplant has begun to soften and the tomatoes are beginning to get slightly mushy but still retain their shape.

6. 6

   Stir in the mustard powder, salt and pepper.

7. 7

   Meanwhile, while the tomato/eggplant mixture is cooking, cut the bread slices in half and place in a pan with the remaining 1/2 tablespoon olive oil to toast.

8. 8

   Remove when both sides are golden brown.

9. 9

   When both the toast and topping have finished, arrange the toast on the serving dish and top with the tomato/eggplant mixture.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.