Eggplant and Red Pepper Bruschetta

Ingredients

Baguette

1, sliced

Salt and pepper

to taste

Balsamic vinegar

2 tablespoons

Olive oil

3 tablespoons

Fresh parsley

2 tablespoons, finely chopped

Fresh basil

2 tablespoons, finely chopped

Garlic

2 cloves, minced

Red bell pepper

1, diced

Eggplant

1 medium, diced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the diced eggplant and red pepper on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to ensure the vegetables are evenly coated.
3. Roast the vegetables in the oven for 20-25 minutes, or until they become tender and slightly charred.
4. In a large bowl, combine the roasted eggplant and red pepper with minced garlic, chopped basil, chopped parsley, balsamic vinegar, and the remaining olive oil. Season with salt and pepper, and mix well. Allow the mixture to sit for at least 10 minutes to marinate and absorb the flavors.
5. Meanwhile, toast the baguette slices until they are golden brown.
6. Top each toasted baguette slice with a generous spoonful of the eggplant and red pepper mixture.
7. Serve immediately as an appetizer or snack. Enjoy the burst of Mediterranean flavors with every bite!