Eggplant Crostini

For our 80’s party on Saturday night I needed an appetizer that I could make in the afternoon before the party started. I turned to Emeril for a little inspiration and modified one of his recipes.

Ingredients

2 lbs eggplant, chopped

2 bell peppers, chopped

1/4 cup chopped kalamata olives

2 cloves garlic, chopped

2 tbsp capers, chopped

1 tbsp basil

1/2 tbsp thyme

1 1/2 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 teaspoon red pepper flakes

Olive Oil

Salt/Pepper

Directions

• Heat olive oil in a pan over medium high heat. Add eggplant in 3 batches, top with salt and cook 8 minutes. Add to a bowl and let cool.
• Combine peppers, olives, garlic, capers, red wine vinegar, balsamic vinegar, red pepper flakes, salt/pepper.
• Add cooled eggplant to the pepper mixture and chill for at least 30 minutes or overnight. Bring to room temperature before serving.
• Serve on crostini or with crackers

This was an easy make ahead appetizer and provided something different for everyone to try. The eggplant made it very meaty and filling.