Roasted Tomato-Eggplant Bruschetta Recipe

(12-14 Bruschetta appetizers)
Time: 15 min.

Ingredients

1 cup diced, roasted Master's Touch tomatoes
3/4 cup diced, roasted Master's Touch eggplant
1/2 Ib baguette (long French bread)
3 cloves garlic
2-3 Tbs olive oil
2 Tbs finely chopped parsley
1 Tbs lemon juice
1/4 tsp salt
2-3 Tbs pine nuts, toasted

How to prepare

Roast tomatoes and eggplant as directed below. Cut bread diagonally into slices, about 1/2-in thick. Rub slices with garlic, and brush with olive oil. Place on baking sheet and bake at 350°F for 10 mins or until crisp. Just before serving, combine tomatoes, eggplant, parsley, lemon juice and salt. Top each bread slice with tomato mixture; sprinkle with pine nuts.

Tomatoes: Rub 1 1/2 Ibs tomatoes with about 1/2 tsp olive oil. Cut in half lengthwise. Place cut side up on rack over a foil-lined baking pan. Sprinkle with 1/4 tsp salt. Roast at 400°F for 45 mins to 1 1/4 hours until edges of tomatoes turn brown.

Eggplant: Remove stem from 1 eggplant. Rub skin with 1 tsp olive oil. Cut in half lengthwise, and again into 5 or 6 strips, and place skin side down in greased baking pan. Roast at 400°F for 20 mins until soft and browned.

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