Eggplant Tomato Crostini

I love eggplant so I was really excited that I got one in my CSA box. I was having company and I wanted to use them for an appetizer so I came up with this easy, delicious and versatile Eggplant Tomato Crostini. This is heavy on the eggplant and super tasty. It also keeps well in the refrigerator. I used some grape tomatoes that had a few more days left in them but feel free to substitute for whatever tomato you have at home. I salted the eggplant but its not necessary. It takes some time to cook because you want the vegetables to get really soft.

Ingredients

Slice the eggplant

Let eggplant sit for a bit

Sautee the tomatoes

Add the eggplant

Cook stirring often

Cook until the vegetables are really soft

Eggplant Tomato Crostini

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 2 medium eggplants
• One cup chopped tomatoes
• 2 cloves of garlic minced
• 1/4 cup olive oil
• 1 teaspoons salt
• 1 tablespoon red wine vinegar

Method

 

1. Slice the eggplant into 1/2 inch slices and lay on a paper towel
2. Sprinkle both sides with salt and let side of 1/2 hour
3. Blot dry and cut into small cubes
4. Add tomato and garlic and olive to a large deep frying pan
5. Sautee for five minutes
6. Add eggplant and cook until soft
7. Add red wine vinegar and cook for another 2 minutes
8. Serve warm on crusty bread