eggplant with tomatoes and mint bruschetta

Ingredients

• Servings: 12
• 1 (14.5 ounce) can diced tomatoes
• 1 small eggplant, peeled and diced
• 1 small onion, finely diced
• 2 tablespoons dried mint
• 2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 2 loaves french bread, cut diagonally into 1-inch slices
• 4 ounces goat cheese, crumbled

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. remove from heat and cool to room temperature.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler. arrange bread slices on a baking sheet.
• toast bread slices in the preheated oven until crisp, about 3 minutes per side. let cool slightly.
• spoon tomato mixture each toasted bread slice; sprinkle with goat cheese.
• broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.