Vegetable Bruschetta

Ingredients

• 1 small eggplant
• 1 yellow bell pepper
• 2 cloves garlic
• 2 Tomatoes
• 1 ball mozzarella
• 1 bunch Basil
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 4 slices light Italian country bread

Instructions

1. 1.

   Wash the eggplant and slice it lengthwise into 1 cm thick pieces, salt heavily and let stand for about 20 minutes. Halve the bell pepper, remove seeds, wash and cut into strips. Peel the garlic, press one clove, mix half with 2 tbsp oil. Pat the eggplant dry, brush with garlic‑oil mixture and roast under the grill until light brown.

2. 2.

   Mix the bell pepper with vinegar, remaining pressed garlic and 2 tbsp olive oil. Dice the tomatoes and mozzarella finely. Roughly chop basil leaves. Combine all ingredients well. Toast the bread under the grill, rub it with the second garlic clove, top with the vegetable mixture and garnish with extra basil.