Even after making all that ratatouille, I still had leftover eggplant.
Really wanting to eat more roasted eggplant, I decided to make bruschetta. Might as well use up the leftover (and staling–is that a word?) French bread. Homemade bread only improves bruschetta.
I misted both sides of the bread slices with olive oil and toasted on the bottom rack of the oven for approximately 10 minutes while the eggplant and tomato were finishing up. So good.
The garlic tomatoes smell divine as they roast. If you use fresh garlic (which I recommend), I am sure it would smell even better. The eggplant was a nice, slight twist on the traditional fresh tomato-basil bruschetta. I always love incorporating more vegetables anyway!
I only had a half of an eggplant left, so I doubled the recipe below to use a whole, large eggplant.
1 medium or large eggplant, cubed
4 medium tomatoes, cubed
parmesan cheese, as desired
whole wheat baguette slices, toasted
Servings: 6 side servings
Heat the oven to 450oF. Spread the tomato out over a baking sheet and drizzle with olive oil. Generously sprinkle garlic powder over the tomato. Bake for approximately 40 minutes, or until the edge pieces are browning, and it appears partially dried out. Toss the eggplant with olive oil and spread out over another baking sheet. Bake for approximately 20 minutes, or until the edges are lightly browned. Combine eggplant and tomato in a bowl. Add balsamic vinegar, salt, and basil and toss to combine. Spoon a small amount onto baguette slices, and sprinkle with parmesan cheese if desired. Enjoy!