roasted eggplant and red pepper bruschetta

i think i’ve done more cooking over this long weekend than over the past two weeks. it’s been pretty lazy cooking too, but fortunately recipes like this taste like you spent a lot more time on it than you really did. plus its not the hamburger helper version of “homemade dinner!”

bruschetta at restaurants is generally caprese served on toasted crusty bread. why not call it caprese with bread? this is a hearty version of the classic bruschetta that can be made once tomatoes are out of season, mealy, or unripe. it’s meant to be served as an appetizer or for a snack at a party. that said, we ate it for dinner last night and i see no problem with that.

this lasts a few days in the fridge (if you don’t eat it all the first day) and can be made overnight if you’re bringing it to a party. the best part is the recipe exchange is easy since its only a few ingredients thrown in the oven with some feta when they come out. enjoy!

roasted eggplant and red pepper bruschetta
makes about 4 cups

1 medium eggplant, chopped into about 1/2 inch cubes
1 large red bell pepper, roughly chopped
1 tablespoon rosemary
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
4 ounces crumbled feta
3 cloves garlic, minced
baguette, sliced
butter or olive oil for bread

toss eggplant*, bell pepper, rosemary, olive oil, and balsamic vinegar together and spread on lightly oiled sheet pan. roast in a 350 degree oven or 20 to 25 minutes, until tender.

transfer to a bowl and let cool slightly before adding the feta. you can eat this warm on the bread or transfer to the fridge to let cool (my favorite).

there is also the option of what to do with the garlic: you can add the minced garlic to the roasted vegetable mixture and call it good or do what i do and mix it in with the butter to spread on the bread and pop in the broiler.

*some people recommend salting the eggplant in order to reduce some of the moisture. if you choose to do this, rinse it after the eggplant sits for at least 10 minutes and pat dry. (i am inconsistent with this step and haven’t seen much of a difference.)


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