Zucchini And Pine Nut Bruschetta Topper - cooking recipe

Ingredients

2 tbsp olive oil
1 tbsp pine nuts
1 clove garlic, crushed
1 None baby eggplant, finely chopped
1 None tomato, finely chopped
2 medium zucchini, finely chopped
6 None pitted black olives, finely chopped
2 tbsp golden raisins
2 tsp red wine vinegar
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh flat-leaf parsley

Preparation

Heat the oil in a medium skillet on medium heat. Cook the nuts, garlic and eggplant, stirring, for 5 mins. Add the tomato, zucchini, olives, raisins and vinegar; cook, stirring, until the zucchini is soft. Cool.
Stir in the basil and parsley. Spoon the vegetable mixture onto toasted French bread slices to serve.