Eggplant and Green Olive Bruschetta

[Guest guest]

Eggplant and Green Olive Bruschetta

1/4 cup olive oil

1/2 cup chopped onion

1 medium eggplant, peeled, diced

3 cloves garlic, minced

1 cup chopped stuffedgreen olives

1/2 cup chopped black olives

3 plum tomatoes, chopped

3/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley (optional)

Salt and pepper to taste

2 long thin French bread baguette, cut into 1/2-inch thick slices

1/4 cup garlic or rosemary flavored olive oil

 

Heat olive oil in a large nonstick skillet over medium heat. Add onion; cook 5

minutes, stirring occasionally. Add eggplant and garlic; cook over medium-low

heat stirring often until browned and tender, 8 to 10 minutes. Set aside and let

cool 5 minutes.

In a medium bowl, combine both olives, tomatoes, cheese, basil and parsley. Add

eggplant mixture; mix well. Season to taste with salt and pepper. Refrigerate at

least 2 hours or overnight.

Preheat broiler. Brush bread slices lightly with flavored olive oil; place on a

cookie or baking sheet. Broil 4 to 5 inches from heat until lightly toasted,

about 2 minutes; turn and broil until second side is toasted, 1 to 2 minutes*.

Serve with olive mixture.

Yields 12 appetizer servings.

Note: purchased crisp bread slices or hearty crackers may replace the toasted

French bread.