Peppery Eggplant Bruschetta

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Prep Time15 min
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Cook Time30 min
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  • 4 Wholesum® Valentinos™– diced
  • 2 tbsp extra light olive oil
  • 2 1lb Wholesum® Eggplants – cut in ¼" slices
  • 3 garlic cloves-minced
  • 2 tbsp capers
  • ½ tsp crushed red pepper flakes
  • ½ tsp fresh ground pepper
  • 16 ½" slices of French bread – grilled or broiled on both sides
  • ¼ cup chopped fresh basil-divided


      • Heat olive oil in a large skillet over medium heat. When shimmering, add tomatoes, eggplant, garlic, red pepper flakes and pepper. Sauté for 15 minutes, stirring occasionally. Add ½ of the basil (1/8 cup) and stir into vegetable mixture. Simmer for another 15 minutes or until mixture is thick enough to spread.
      • Spread each slice of bread with the tomato mixture and garnish with remaining fresh basil and capers. Serve immediately.
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