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Bruchette by Melody
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Recipe Information

  • 4 large tomatoes
  • 1 garlic clove minced
  • 3 tbsp (45 ml) dried basil
  • 1/2 small eggplant peeled and diced to 1/4" squares
  • 1/2 cup (125 ml) cooking or olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 loaf Italian or French bread
  • salt and pepper to taste
  • provolone cheese, optional
  • in small skillet add 1/8 of the oil, let warm up.
  • Add diced eggplant and minced garlic to oil.
  • Cook till lightly browned, not crispy.
  • Meanwhile, dice tomatoes fairly small.
  • Let tomatos drain in strainer for at least 10 minutes.
  • Shake tomatoes to make sure they are drained enough.
  • In large bowl, combine tomatoes and the rest of the oil.
  • Mix in basil, vinegar and some salt and pepper.
  • Add the eggplant mixture to the tomatoes and mix well.
  • Slice and toast the bread (melted provolone optional).
  • Place 2 slices of bread to each plate
  • Pour mixture over top of entire plate.

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