Sweet-and-Sour Eggplant Bruschetta - Rachael Ray Every Day

    Sweet-and-Sour Eggplant Bruschetta

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    Publish date:
    Sweet-and-Sour Eggplant Bruschetta
    • 1Servings

    Ingredients

    • Japanese eggplant, thinly sliced
    • EVOO
    • Onion, thinly sliced
    • Honey
    • Vinegar
    • Tomato sauce
    • Bread slices, grilled
    • ounce null
    • Sea salt and fresh cracked pepper

    Preparation

    Saute thinly sliced japanese eggplant in EVOO; reserve. In the same skillet, cook thin-sliced onions. Deglaze with honey and vinegar. Add tomato sauce and reserved eggplant and simmer for 10 minutes; let cool. Spoon onto the grilled bread slices. Top with a fat slice of fresh mozzarella and sprinkle with sea salt and fresh cracked pepper.