Grilled Eggplant, Red Peppers and Pine Nuts Crostone

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone

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Print Recipe

• CourseAppetizers, Main Dish, Power Lunches, Sides

Servings	Prep Time
6 bread slices	15 minutes

Cook Time

10 minutes

Servings Prep Time 6 bread slices 15 minutes

Cook Time 10 minutes

Grilled Eggplant, Red Peppers and Pine Nuts Crostone Yum Print Recipe CourseAppetizers, Main Dish, Power Lunches, Sides Servings Prep Time 6 bread slices 15 minutes Cook Time 10 minutes Servings Prep Time 6 bread slices 15 minutes Cook Time 10 minutes

Ingredients

• 2 medium eggplants sliced
• 1 tbsp olive oil
• 1 small white onion chopped
• 1 small clove garlic, minced
• 1 medium celery stalk, chopped
• 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
• 1/4 cup black olives, pitted and chopped
• 1 tbsp drained and rinsed capers
• 3 tbsp toasted pine nuts
• 1/4 cup shredded fresh basil plus more for garnish
• 6 thick bread slices
• 2 tbsp olive oil
• salt and pepper

Servings: bread slices

Instructions

1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.

Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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