Eggplant With Tomatoes And Mint Bruschetta - cooking recipe

Ingredients
    1 (14.5 ounce) can diced tomatoes
    1 small eggplant, peeled and diced
    1 small onion, finely diced
    2 tablespoons dried mint
    2 teaspoons dried basil
    1/2 teaspoon garlic powder
    2 loaves French bread, cut diagonally into 1-inch slices
    4 ounces goat cheese, crumbled
Preparation
    Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
    Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
    Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
    Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
    Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.

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