Crostini with Eggplant, Olives and Basil

By mszcookie

I got this recipe from The Garlic Press. I gave it 5 stars. For the French bread try using Le Brea which is sold at Schnucks and Jewels.

Ingredients

• 1 eggplant, about 1 lb.
• Salt and freshly ground black pepper
• 3 T. olive oil
• 1 onion, finely diced
• 2 sweet red peppers, seeded and diced
• 1 clove garlic minced, or put through a press
• 1 T. red wine or sherry vinegar
• 2 T. fresh lemon juice
• 12-18 imported black olives, pitted and chopped (salted or oil cured)
• 2 T. chopped fresh basil plus additional for garnish
• 1 loaf of French or Italian bread, sliced 1/3-1/2 "thick
• 1 large garlic clove, cut in half
• 3-4 T. crumbled feta or goat cheese

Details

Preparation time 40mins
Cooking time 55mins

Preparation

Step 1

1. Peel the eggplant and cut into slices about 3/8" thick. Sprinkle with salt and let stand for about 30 minutes.
2. While the eggplant is standing, heat about 2 T. olive oil in a large, non-reactive skillet over medium-low heat. Add the onions and the peppers to the skillet, sprinkle with a little salt and pepper, and sauté until the vegetables have partially softened (about 10 minutes). Add the garlic and sauté for a few more minutes.
3. Pat the eggplant dry and cut into small cubes. Add the eggplant to the onions and pepper and sauté until the eggplant softened and the cubes no longer look opaque in the center, about 15 minutes. Remove from the heat and stir in the vinegar, lemon juice, olives, and basil. season with salt and pepper to taste and set aside to cool.
4. Arrange the bread slices on a baking sheet and broil until lightly golden, turn over and brown on the other side. While the bread is still hot, rube each slice with the cut garlic.
5. Spread the eggplant mixture on the crostini and sprinkle with cheese. Garnish with basil id desired.

If you have leftovers, use them as filling for sandwiches, stuffed zucchini, omelets or a frittata. Or stir into hot rice or lentils.

Get eggplant heavy for its size.

Basil turns black very quickly after being cut. If you want to use it for garnish, either reserve whole leaves or cut just before servicing to preserve its fresh green color.