Sweet-and-Sour Eggplant Bruschetta - Rachael Ray In Season

Sweet-and-Sour Eggplant Bruschetta

Author:
Updated:
Original:
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.