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Recipe
Bruschetta With Eggplant And Peppers Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 95 | 53% |
| Total Fat 10.81g | 14% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 831mg | 24% |
| Total Carbs 21.26g | 6% |
| Dietary Fiber 12.2g | 41% |
| Sugars 8.8g | 6% |
| Protein 3.7g | 6% |
Ingredients Convert Measures
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/2 med red onion thinly sliced
- 2 sm Japanese eggplants cut 1/4"-thk rounds
- 1 x red bell pepper sliced
- 1 x green bell pepper sliced
- 2 Tbsp. red wine vinegar
- 8 x basil leaves chiffonade
- Salt to taste
- Freshly-grnd black pepper to taste
- 4 lrg slices crusty Italian bread
- 2 whl garlic cloves
- Extra virgin olive oil as needed
Directions
- Preheat the broiler.
- Heat oil in saute/fry pan over medium heat, till smoking. Add in onion and cook till soft, about 10 min. Add in the eggplant. Stir regularly till soft. Add in peppers and cook till soft. Add in the vinegar. Remove from heat and cold. Add in basil, and season with salt and pepper.
- Rub bread with garlic cloves and extra virgin olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 min. Top with heap of eggplant mix.
- This recipe yields 4 servings.
