Eggplant Bruschetta

I think I have the worst luck with cameras...broken, again. I have been using my kids iPod, its fun. I enjoy the smallness of it. Anyhow, I made this tonight for dinner. It was really good. I usually don't get eggplant all that much. It's a weird vegetable, but a friend brought one over the other day. She thought it would be fun to see what I would cook for lunch with it. ( lunch was good too!)


I still had half of it my fridge so I thought I would use it up. This is super easy to make, and would make great sandwich filling mix. We ate this with a bowl of beet soup, I love summer!!

Eggplant Bruschetta

4 tbsp olive oil- more if it looks dry
1/2 large eggplant- peeled, small diced
2 cloves garlic-minced
1 small red onion- small diced
1/2 tsp sea salt
balsamic vinegar-splash
1/4 cup fresh chopped parsley

In a sauté pan ( I like to use my cast-iron) heat oil, add eggplant.
The eggplant is going to suck up the oil like sponge..so add more as needed.
Once is is soft add garlic and onion. Sauté for 7-10 minutes on low/medium heat.
season with salt, and a splash of balsamic. Remove from heat. Stir in parsley.