Thinking of what to bring to a potluck or family gathering? Try this easy Eggplant Bruschetta recipe. It's plant-based, quick, uses minimal ingredients, and can be prepared in less than 30 minutes. I added a few additional ingredients to this recipe, as you will see below.
1. Heat 2 tablespoons of olive oil in a large pan. Rinse and cut about 3 cups of cherry tomatoes in half. Add to halved tomatoes to the pan with a couple cloves of crushed garlic. Sauté on medium heat for about 5 minutes, then crush with a fork.
2. Add cubed eggplant, salt, pepper, and one cup of water. Stir, then cover with a lid for 15 minutes (stirring occasionally).
3. After 15 minutes, remove the cover and add one can of tomato paste and one tablespoon balsamic vinegar and stir for 5-10 minutes until mixture thickens. Top with fresh basil leaves.
4. Toast sliced bread (I used sourdough), drizzle toasted bread with olive oil and garlic, then top with the eggplant mixture.
5. Enjoy!
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