This sweet and savory bruschetta will delight even the eggplant skeptics at your party!

Serving Size: Four toasts

Yield: 4 servings

Ingredients:

• 1 small eggplant (hand-sized) sliced lengthwise into steaks 1/2 inch thick
• 3 tablespoons olive oil
• 2 teaspoons capers
• 1/2 red onion, diced
• 2 teaspoons tomato paste mixed with 2 teaspoons water
• 1/4 cup canned crushed tomatoes
• 3 tablespoons balsamic vinegar
• 3 tablespoons dried apricots, finely diced
• 2 tablespoons (about 15 grams) white chocolate, chopped
• 1 teaspoon brown sugar
• 1/4 cup basil, cut chiffonade
• Salt and pepper to taste
• 1 small baguette, sliced on bias and toasted

Directions:

1. Coat the eggplant steaks with a generous amount of salt and leave in a colander to drain for 30 minutes. Then, rub the salt off and press eggplant between paper towels to get more water out. Cut the eggplant steaks into ½ inch cubes.
2. Add olive oil to large skillet and set over medium heat.
3. Add the eggplant and capers and saute until just starting to brown about 5 minutes.
4. Add the red onion and celery and season with salt. Cook, stirring often, until the onions are translucent, about 6-8 minutes.
5. Add the tomato paste and water mixture and stir thoroughly. Then, add the crushed tomatoes and continue cooking for 10 minutes.
6. Reduce heat to low and add the vinegar, apricots, white chocolate and brown sugar. Stir until thickened, about 10 minutes.
7. Turn off the heat and add half the basil. Season with salt and pepper as needed. Serve a heaping spoonful on baguette toast and garnish with remaining basil.

Nutrition Information / Amount per Serving: