Eggplant Bruchetta

Eggplant Bruchetta

1 medium eggplant, peeled and diced small
1 lemon
5 tablespoons grapeseed or olive oil
1 red bell pepper, roasted and diced small
3/4 cup black olives, pitted and diced small
3 tablespoons red onion, diced small
2 tablespoons garlic, finely minced
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons Balsamic vinegar
salt and pepper to taste
1 loaf french bread, cut into slices
grapeseed or olive oil as needed
Parmesan cheese, optional

Combine diced eggplant with juice of the lemon and quickly saute‚ in 2 tablespoons of oil for 20-30 seconds. Remove from heat and cool. In a large bowl, combine eggplant, roasted pepper, olives, onions, garlic, herbs, remaining oil, vinegar, salt and pepper. Place in refrigerator for 1-2 hours. Brush bread slices with desired amount of oil and either grill the bread or place it in the oven just until it is slightly crisp. Spoon bruchetta mixture onto toasted bread slices. Sprinkle with Parmesan cheese and serve immediately.