Florida Vegetable Recipe

(Photo below)

Vegetable-6001

Ingredients
1	medium eggplant, peeled and diced small
1	lemon
5 tablespoons	grapeseed or olive oil
1	red bell pepper, roasted and diced small
3/4 cup	black olives, pitted and diced small
3 tablespoons	red onion, diced small
2 tablespoons	garlic, finely minced
3 tablespoons	fresh basil, chopped
3 tablespoons	fresh parsley, chopped
1 tablespoon	fresh oregano, chopped
2 tablespoons	Balsamic vinegar
	salt and pepper to taste
1 loaf	french bread, cut into slices
	grapeseed or olive oil as needed
	Parmesan cheese, optional

Preparation
Combine diced eggplant with juice of the lemon and quickly saute‚ in 2 tablespoons of oil for 20-30 seconds. Remove from heat and cool. In a large bowl, combine eggplant, roasted pepper, olives, onions, garlic, herbs, remaining oil, vinegar, salt and pepper. Place in refrigerator for 1-2 hours. Brush bread slices with desired amount of oil and either grill the bread or place it in the oven just until it is slightly crisp. Spoon bruchetta mixture onto toasted bread slices. Sprinkle with Parmesan cheese and serve immediately.

Eggplant Bruchetta