Delicious bruschetta with eggplant sauce, tomatoes, and olives… a simple and quick idea, great both as an appetizer and for a rustic dinner. The eggplant sauce is also suitable for pasta, prepared in a few minutes and very tasty and appetizing. Try this recipe, it’s perfect for all summer menus!
Here are some other tasty ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 159.13 (Kcal)
- Carbohydrates 30.07 (g) of which sugars 4.82 (g)
- Proteins 5.33 (g)
- Fat 2.59 (g) of which saturated 0.17 (g)of which unsaturated 1.34 (g)
- Fibers 5.19 (g)
- Sodium 351.88 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices bread (Sicilian, Apulian, or another type)
- 1 round eggplant (large)
- 250 g tomato pulp
- 2 tablespoons Taggiasca olives (or black)
- 1 tablespoon salted capers
- 1 pinch chili pepper
- 1 clove garlic (to taste)
- basil
- extra virgin olive oil
- salt
Tools
- Pan
- Grill or toaster
- Cutting board
Preparation
Wash the eggplant, remove the ends, and cut it into cubes.
Heat a large pan with a drizzle of extra virgin olive oil, add the eggplants, salt, and cook over high heat until they are tender (1).
Remove from the heat and set aside on a plate.
In the same pan, sauté a clove of garlic with a little oil. Add the tomato, olives, capers (rinsed and dried), and a pinch of chili pepper (2).
Reduce the sauce over low heat for a few minutes, adjust salt if necessary.
Now add the previously cooked eggplants (3), mix and let flavor for another 4-5 minutes.
Toast the bread slices on a hot grill (or under the oven grill).
When toasted on both sides, place it on a tray or cutting board.
Spread the eggplant sauce on the bread slices, add some basil leaves and a drizzle of raw oil.
The bruschetta with eggplant sauce is ready to be served!
Tips and Notes
Instead of sautéing the eggplants, you can fry them in plenty of oil and then dry them on absorbent paper.
You can use tomato pulp, passata, or coarsely chopped peeled tomatoes.
You can omit the capers if you don’t like them.
If you love garlic, you can also rub it on the bread before adding the sauce.
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