Roasted Eggplant Crostini
Need a good a good appetizer or hors d'oeuvres? This recipe should do. It is not only vegetarian but vegan.
1 medium eggplant, peeled, and cut into 1 inch pieces
1 medium sweet red pepper, cut 1" pieces
1 medium red onion, cut 1" pieces
3 medium garlic cloves, chopped
1 1/2 tsp olive oil
1 tsp table salt
1 Tbs canned tomato paste
1 lb Italian bread, cut into thirty-two 1/2-oz slices, each sliced equals 4 1/2" by 3 1/4" by 3/4"
Preheat oven to 400 degrees.
Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes.
Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).
Toast bread slices. Spread 1 tablespoon eggplant mixture on each bread slice and serve.
Nutrition (per serving): 46.2 calories; 14% calories from fat; 0.8 g total fat; 0.0 mg cholesterol; 1 60.0 mg sodium; 63.1 mg potassium; 8.5g carbohydrates; 1.0 g fiber; 0.7 g sugar; 1.5 g protein.