Quick & Easy

Bruschetta with eggplant and olive topping

One of the most popular Italian antipasti - perfect for platters and sharing plates.
Bruschetta with eggplant and olive topping



1.Heat the oil in a medium frying pan; cook onion, garlic and celery until soft, transfer to a medium bowl.
2.Add eggplant, capsicum, olives, capers, pine nuts and basil to onion mixture; mix well.
3.Cut bread on a slight angle into 8 slices. Brush one side of bread slices with the extra oil, grill on both sides until toasted.
4.Top toast with the eggplant mixture and sprinkle with extra basil leaves, if desired.

The eggplant mixture can be made several hours ahead. Toast the bread close to serving.


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