Eggplant and Olive Whole Wheat Crostini

nonstick vegetable oil spray
1 large eggplant, trimmed, halved lengthwise
1 cup chopped onion
2 tablespoons canned low-salt broth
1 teaspoon minced garlic
1 cup canned crushed tomatoes with added puree
2 tablespoons dry white wine
3 tablespoons chopped fresh basil
1 thick country-style whole wheat bread slices, toasted (each about 5x3 inches)
2 tablespoons chopped pitted brine-cured black olives (such as kalamata)

Preheat oven to 400°F.

Spray baking sheet with vegetable oil spray. Place eggplant halves cut side down on prepared baking sheet. Bake until eggplant is brown and tender, about 30 minutes. Cool slightly.

Using large spoon, scoop out eggplant pulp (discard skin). Coarsely chop eggplant; transfer to bowl.

Combine onion and broth in medium nonstick skillet. Sauté over medium heat until onion is tender, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes; simmer until flavors blend, about 8 minutes. Add eggplant and wine; simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper. Remove from heat. Cool.

Mix in basil. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.) Divide eggplant mixture among toasts. Sprinkle with olives and serve.

Makes 6 servings.



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