Roasted Red Pepper and Eggplant Bruchetta

Penzy’s

 

4 red bell peppers

3-4 T. fresh basil leaves

2 large eggplant

½ tsp. pepper

2 large red ripe tomatoes

1-2 tsp. salt

¼ c. olive oil

Balsamic vinegar

2-3 cloves garlic

 

1 small red onion

 

½ c. shredded mozzarella

 

 

Wash the peppers and eggplant.  Core and remove membranes of the peppers; cut into 4-6 pieces.  Peel the eggplant and cut and discard the top and bottom inch of the eggplant.  Cut into 1 inch slices.  Place peppers and eggplant on a baking sheet. 

 

Peel and crush the garlic and mix with the olive oil.  Brush both sides of the eggplant and the nonskin side of the peppers with the olive oil.  Grill the peppers 3-5 minutes and then do the same for the eggplant (the eggplant needs a little less hot fire than the peppers).  The skins of the peppers can blacken and blister, but watch that the eggplant does not blacken. 

 

Remove from the heat and let cool.  While they are cooling, dice the tomatoes and basil, and peel and mince the onion.  Place in a large bowl with the mozzarella cheese, 1 tsp. salt, and pepper and drizzle with balsamic vinegar.  Cut up the eggplant (or mash if it got very soft) and add to the bowl.  Peel the skins off the pepper, mince and add.  Adjust seasoning or add more olive oil or vinegar as needed. 

 

Serve on crusty French bread.  Makes about 8 cups.