1 small Italian eggplant, about 6 to 8 ounces, cut into ½” dice ½ red bell pepper (about 2 ounces), cut into ½-inch dice ½ yellow bell pepper (about 2 ounces), cut into ½-inch dice 1 ounce sweet onion, cut into ½-inch dice 3 garlic cloves, divided and smashed 4 tablespoons extra virgin olive oil, divided ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 1 tablespoon basil, very thinly sliced (or chiffonade) 12½-inch slices of rustic Italian bread with a tight crumb
Calories 255 (57% from fat)• carb. 21g • pro. 7g • fat 16g • sat. fat 3g • chol. 7mg • sod 384mg • calc. 125mg • fiber 2g
Preheat Cuisinart® Brick Oven to 400°F on convection bake with rack in position “B”. Line the baking tray with aluminum foil and coat with 2 teaspoons of olive oil. Toss the cubed eggplant, red pepper, yellow pepper, onion, and 2 of the garlic cloves in a mixing bowl with 2½ tablespoons of olive oil, salt, and pepper. Pour out onto prepared baking sheet. Bake for about 45 minutes to 1 hour, tossing vegetables every 10 to 15 minutes. Vegetables should be very soft and slightly browned. Once vegetables are done cooking toss with chopped basil in mixing bowl. Taste and adjust seasonings accordingly. Turn oven temperature to 375°F on regular bake. Rub bread slices with remaining garlic clove and brush with remaining olive oil. Toast slices in oven flipping bread once so that the crostini are an even golden brown on both sides, approximately 3 to 4 minutes per side. Top crostini with warm eggplant and pepper topping and serve immediately. Note: eggplant can be made ahead and stored in refrigerator tightly sealed. For best results, bring eggplant to room temperature before serving.