BRUSCHETTA WITH GRILLED EGGPLANT

Bruschetta with Grilled Eggplant image

Number Of Ingredients 8

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1 Eggplant, large
1 Red bell pepper, small
1/2 cup olive oil
2 cloves Garlic, minced to a paste
1 teaspoon Balsamic vinegar
1/4 cup Fresh Italian parsley, chopped
1 loaf Crusty Italian bread
1/4 cup Capers, drained

Steps:

Trim ends and slice eggplant into 1/2" thick slices. Sprinkle slices lightly with salt, allow to drain on paper towels for 30 mins. Rinse lightly, pat dry.
Meanwhile, char red pepper over red-hot coals till blackened all over. Place pepper in closed brown paper bag for 10 mins. Remove and scrape off blackened skin with dull knife. Don't rinse. Stem and seed pepper and slice into 1" long slivers.
Brush eggplant slices lightly with some of the oil. Grill slices over med-hot coals till browned and tender, about 4 mins/side.
Chop cooked eggplant and mix in peppers, garlic, 1 T of oil, vinegar, parsley. Add salt and fresh pepper and set aside till ready to use.
Slice bread into 1/3" thick slices. Pour remaining olive oil onto a plate. Grill bread on both sides till browned. Dip one side quickly in olive oil. Spread spoonful of eggplant mixture on toasted bread and sprinkle a few capers on top. Serve immediately.