45 min
45 min
12 bruschetta


  • 1 medium (1 pound) eggplant, diced
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 1/2 large red onion, diced 
  • 2 cloves garlic, chopped 
  • Pinch red pepper flakes 
  • 2 plum tomatoes, seeded and diced 
  • 1/4 cup pitted green olives, chopped 
  • 1/4 cup fresh basil leaves, torn, plus for garnish
  • Tuscan bread, sliced 
  • Pecorino, shaved, for topping 


Preheat the oven to 375 degrees F.

Add the eggplant to a baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until soft and tender.

Meanwhile, add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the onion and garlic, and saute until tender, about 5 minutes; add the red pepper flakes. Stir in the tomatoes and cook until soft and beginning to break down, about 4 minutes. Stir in the roasted eggplant and the green olives and cook until everything is melded together. (You do not want the topping too saucy.) Turn off the heat and stir in the basil.

Toast the bread in the oven or on the grill (or if you are lucky enough to own one, on an Italian stovetop toaster).

To serve, add a nice-size dollop of the eggplant mixture to the warm bread and drizzle with olive oil. Garnish with shaved Pecorino and torn basil.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Mediterranean Bruschetta

Recipe courtesy of Giada De Laurentiis

Eggplant Parmigiana

Recipe courtesy of Renato De Gregorio

Late Summer Tomato Bruschetta

Recipe courtesy of Michael Chiarello

Roasted Eggplant and Tomato Soup

Recipe courtesy of Rachael Ray

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

Recipe courtesy of Bobby Flay

Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese

Recipe courtesy of Walter Potenza


So Much Pretty Food Here