Made with skillet-sautéed eggplant, onions and peppers, this bruschetta is classic deliciousness. But the Dijon takes it to a whole new flavor level.
What You Need
Original recipe yields 14 servings
1/4 cup olive oil, divided
1 clove garlic, minced
28 French bread slices (1/4 inch thick)
1-1/2 cups chopped eggplant
1 small onion, chopped
1/2 cup finely chopped green pepper s
2 tomato es, chopped
1/4 cup sliced black olives
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh basil leaves, divided
1 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Mix 3 Tbsp. oil and garlic. Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 1 min.; turn. Brush evenly with oil mixture. Broil 1 min. or until golden brown.
Heat remaining oil in large skillet on medium heat. Add eggplant, onions and peppers; cook and stir 6 to 7 min. or until vegetables are tender. Stir in tomatoes; cook and stir 2 min. Add olives, mustard and 1 Tbsp. basil; cook 1 min. or until heated through, stirring occasionally. Stir in cheese.
Spoon vegetable mixture onto toast slices; sprinkle with remaining basil.
Prepare using sliced pimiento-stuffed green olives.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.