Eggplant and Tomato Crostini

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Eggplant and Tomato Crostini

Jamie Geller shares her recipe for Eggplant and Tomato Crostini

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 3 tablespoons olive oil
  • 2 cups chopped eggplant, 1/2-inch dice
  • 2 cups chopped tomato, 1/2-inch dice
  • 2 tablespoons Balsamic vinegar
  • 2 Tablespoons Capers, drained
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper
  • 12 slices baguette, toasted
  • 12 leaves fresh basil



  1. Heat oil in a large sauce pan over medium high heat. Add eggplant and cook 7 to 10 minutes or until slightly softened. Add tomato and cook for 8 to10 minutes more or until tomatoes are broken down and eggplant is softened. Stir in balsamic and capers and cook 2 minutes more. Remove from heat and stir in parsley, salt and pepper.
  2. Spoon a few tablespoons of mixture onto each slice of toasted baguette and garnish each with a basil leaf.