vegetable bruschetta

funny menu for you
vegetable bruschetta
Servings: 4 people
Time: 35 minutes

ingredients
8 slices of bread
1 yellow pepper
1 eggplant
40 g of olive paste
3 cloves of garlic
7 tablespoons olive oil
extra virgin olive oil
Chopped parsley q.b.
Coarse salt and pepper q.b.

preparation:
Wash and thoroughly clean the eggplants, cut into slices and sprinkle with coarse salt, then leave them for half an hour to drain the liquid into a bitter colapasta.Sciacquate the slices very thin and cut into cubes.

Wash and clean the peppers, remove the stems, seeds and ribs inside, then cut into cubes like aubergines. Cook the vegetables over high heat with 5 tablespoons of extra virgin olive oil for 20 minutes with the parsley, then season with salt and pepper.

Drain on absorbent kitchen paper and place in a bowl kept warm. Grill the slices of bread, taking care not to dry out, then rub with the garlic cloves. Moisten the slices with the remaining olive oil, spread the olive paste and put the diced peppers and eggplant to cover the top and serve.

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