Mediterranean Salsa Bruschetta

3-4 fresh tomatoes, diced
2-3 small eggplants
1 small red onion, finely chopped
1 tablespoon fresh mint, minced
1tablespoon fresh basil, minced
1 garlic clove minced
1 loaf Italian bread, sliced and toasted
olive oil

Preheat oven to 350. Lightly coat large baking sheets with olive oil. Season eggplant with salt and pepper and roast for about 10 minutes, until softened. Cut the eggplant into 1/2 -inch dice and transfer to a large bowl. Heat olive oil in a pan. Add onion and cook until translucent. Add minced garlic and cook until fragrant. Add diced tomatoes, and cook until softened. Mix in eggplant and season with salt and pepper.

Serve the eggplant-tomato mixture along side or on top of the toasted bread.
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