Last night we were having dinner at the big house and at the last minute my mother-in-law called to see if we could bring something for an appetizer for fifteen, easy enough :)

Joshua was thrilled to postpone his sunbath on Pampelonne beach and stay chopping in the kitchen, so I too volunteered to help.  Wanting nothing more than to take a nap, I dutifully began chopping up some eggplant from the garden to whip up some bruschetta.

Fresh ingredients of eggplant, basil, cranberries, pistachios and capers

“No, no, you need to chop the eggplant into tiny cubes so that the bruschetta fits on the little toasts!” Joshua told me as my eyes were closing.  After about fifteen minutes chopping up one of the eggplants, Joshua kicked in and chopped up the remaining two and the pistachios. I humbly continued dicing the cranberries and we were all set!

Chopping up the pistachios

We then sauteéed the whole mix of ingredients, and that was that!! 40 minutes of kitchen time and we were back in the pool.  Rough life, i know.

Sauteeing the bruschetta


After marinating all day long, the bruschetta was served to guests, and was a total success!  It is always a treat to serve something from the vegetable garden, and this was the first of many recipes this summer that will feature eggplant, zucchini and tomatoes from chez nous.


Finished appetizer on mini toasted bread

Eggplant Bruschetta


2 tablespoons olive oil
1 small red onion
3 small eggplants
2 tablespoons capers, chopped
1-2 tablespoons balsamic vinegar
1-2 tablespoons sugar
2 tablespoons dried cranberries, chopped
4 tablespoons pistachios, chopped
4 tablespoons basil, chiffonade
Salt to taste


1. For the Eggplant Topping: In a heavy skillet heat 2 tablespoons of the oil over medium heat.  Add the onions and sautee until translucent.  Add the eggplant and continue cooking until tender.  Add the capers, vinegar, sugar, cranberries, and pistachios.  Cook the mixture, stirring occasionally, for 5 to 10 minutes, or until it is cooked through.  Transfer to a bowl. Stir in the basil, let the eggplant cool. Season with salt and pepper.

2. For the Bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.  Top each toast with the eggplant and a little bit of basil basil.


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