Neighbors Share Recipes: Roasted Red Pepper and Eggplant Bruschetta

This easy spread makes a wonderful everyday appetizer, and is perfect for gatherings

By Lorna Carlisle
Lorna Carlisle’s roasted red pepper and eggplant bruschetta

Roasted Red Pepper and Eggplant Bruschetta
4 red bell peppers (about 1 1/2 lbs.)
2 large eggplants   (2–3 lbs.)
2–3 fresh garlic cloves
1/4 cup olive oil
2 large ripe tomatoes
3–4 Tbsp. fresh basil
1 small red onion
1/2 cup shredded mozzarella
2–4 Tbsp. balsamic or red wine vinegar
1–2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2–1 tsp. Chipotle pepper

Cut peppers into 4–6 large pieces. Peel eggplant and cut slabs or slices about 1/2″ thick. Brush both peppers and eggplant pieces with olive oil and minced garlic, and grill until soft and slightly blackened. Cool and mash (or you can pulse in food processor.) 

Put eggplant/pepper mix in large bowl. Add diced tomatoes, mozzarella, vinegar, and all other ingredients. Add salt to taste.  

Serve on crusty French bread or ciabatta. Enjoy!