Enjoying meatless meals is easy with this traditional Italian Ciambotta Bruschetta. Simple and light with deep flavors and a dash of surprise with briny capers, this dish is perfect as an appetizer for parties or for a vegetarian meal.
1/4 c. olive oil,
1 eggplant cut into 1 inch cubes,
4 Roma tomatoes diced,
1 tsp. Litehouse Instantly Fresh Garlic,
1 tsp. Litehouse Instantly Fresh Parsley,
pinch red pepper flakes,
1 Tbsp. capers,
1 multigrain baguette,
Romano or Parmesan cheese for topping,
Heat the olive oil in a skillet over medium heat.
Add the eggplant, it will quickly soak up the oil, cook until tender and it begins to release the oil it soaked up. About 5 minutes.
Push the eggplant to the side of the pan and add the tomatoes, garlic, parsley, and pepper flakes to the empty side of the pan.
Cook until tomatoes begin to break down, about 5 minutes, then stir eggplant and tomato mixture together.
Add the capers and reduce heat to low.
Cook 10 more minutes stirring often making sure to scrape up any browned bits from the bottom of the pan.
Meanwhile slice the baguette on a diagonal and toast each slice on both sides.
Place a mound of the Ciambotta mixture on each baguette slice and top with a shaving of the cheese.
Serve with additional olive oil, parsley, and red pepper flakes for topping.