Bruschetta with Eggplant and Peppers
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 medium red onion, thinly sliced
- 2 small Japanese eggplants, cut into 1/4-inch thick rounds
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons red wine vinegar
- 8 basil leaves, chiffonade
- Salt and pepper
- 4 large slices crusty Italian bread
- 2 whole garlic cloves
- Olive oil
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