Eggplant Bruschetta

From Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

Ingredients:

1 lb. eggplants, cut into 1-inch cubes

kosher salt

1/4 cup evoo

3/4 cup Pomi strained tomatoes

2 tbsp fresh mint, coarsely chopped

1/2 tsp hot red pepper flakes

6 3/4-inch-thick slices filone or other country bread

2 garlic cloves, peeled

Procedure:

1. Put the eggplant in a colander set on a plate, sprinkle generously with salt, and let stand for 20 minutes.

2. Preheat the broiler. Rinse the eggplant, drain, and pat dry. Toss with 2 tbsp of the oil and spread on a baking sheet. Broil, stirring and turning the eggplant occasionally, until it is charred in spots and just tender, about 15 to 20 minutes. Transfer to a bowl.

3. Meanwhile, bring the tomato sauce to a boil in a small saucepan and boil, stirring occasionally, until as thick as ketchup. Stir in the mint and red pepper flakes. Add the tomato mixture to the eggplant, stirring well. Stir in the remaining 2 tbsp evoo and serve warm, or at room temperature.

4. Grill or toast the bread, turning once, until marked with grill marks or deep golden brown, but still soft in the center. Rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Divide the eggplant among the bruschetta and serve.

Submitted by Vicki Boyne