Roasted Eggplant and Tomato Bruschetta

Ingredients

• 1 medium Eggplant
• 2 medium Tomatoes
• 2 cloves Garlic
• 1/4 cup Fresh basil
• 3 tablespoons Olive oil
• 1 tablespoon Balsamic vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 small Baguette

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 medium eggplant and 2 medium tomatoes into 1/2-inch cubes. Finely mince the 2 cloves garlic.
3. 3In a medium bowl, combine the cubed eggplant, cubed tomatoes, minced garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together until the vegetables are evenly coated.
4. 4Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and have slightly caramelized edges.
5. 5While the vegetables are roasting, slice the 1 small baguette into 1/2-inch thick slices. Arrange these slices on another baking sheet.
6. 6Brush the baguette slices with the remaining 1 tablespoon of olive oil. Place this baking sheet in the oven with the vegetables and toast for 5-7 minutes, or until the slices are golden brown and crisp.
7. 7Remove the toasted baguette slices and the roasted vegetable mixture from the oven. Spoon the roasted eggplant and tomato mixture onto each toasted baguette slice.
8. 8Drizzle the bruschetta with 1 tablespoon of balsamic vinegar and scatter the 1/4 cup of fresh basil over the top.
9. 9Serve the Roasted Eggplant and Tomato Bruschetta immediately.

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