Eggplant and Red Pepper Bruschetta

Ingredients

• Baguette (1 loaf, sliced)
• Salt and pepper (to taste)
• Balsamic vinegar (1 tablespoon)
• Olive oil (2 tablespoons)
• Fresh parsley (1/4 cup, chopped)
• Fresh basil (1/4 cup, chopped)
• Garlic (2 cloves, minced)
• Red bell pepper (1 large, diced)
• Eggplant (1 medium, diced)

Instructions

1. Preheat the oven to 400°F.
2. Place the diced eggplant and red pepper on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
3. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
4. In a bowl, combine the roasted eggplant and red pepper with minced garlic, chopped basil, chopped parsley, balsamic vinegar, salt, and pepper. Mix well.
5. Toast the baguette slices in a toaster or under the broiler until golden brown.
6. Top each toasted baguette slice with a spoonful of the eggplant and red pepper mixture.
7. Serve immediately and enjoy!