Roasted Eggplant and Pepper Tapanade
2 medium eggplants, peeled and cut into 1/2 inch thick slices
2 large red peppers, cut in half, with seeds and stems removed
2 cloves garlic
2 Tbls. fresh basil
1 Tbls. fresh oregano
2 tsp. red pepper flakes
3 Tbls. olive oil
Salt and pepper
Place eggplant and peppers on a grill or under the broiler.
Cook until slightly charred, turning once.
Remove from heat, peel skin from peppers, and set aside.
In a food processor, pulse garlic and herbs until finely chopped.
Add peppers and eggplant, season with salt and pepper, and pulse to chop.
Add oil and blend until just combined.
For bruschetta: Place slices of Italian bread in a single layer on a cookie sheet lined with Reynold's parchment paper.
Brush litghly with olive oil on each side.
Place under a broiler for 2-3 minutes on each side until just browned.
Top each slice with tapanade.
Pairs Well With
My aunt made this as a dip originally, but it had a little too much oil to be very healthy, and I felt it could be a much more versatile recipe. With a bit of experimenting, it has now been used as a pizza or bruschetta topping, a pasta sauce, a soup base, and a stuffing for roasted meats.