Pumpkin Eggplant Crostini with Tomato

Author: Janet Hudson Status: published license cc-by tags: vegan, tomato, Pumpkin, eggplant, appetizer, baguette, 0   Share on Facebook Share on Twitter

To make 2 cups:

1/2 cup fresh pumpkin, steamed and chopped

1 large tomato, chopped

1 cup sliced eggplant

1/4 yellow onion, sliced

1 clove garlic, minced

1 tsp sea salt

1 tsp black pepper

1 tsp capers

3 tsp pumpkin seeds

1/4 cup black olives, minced

1/4 cup red wine vinegar

1/2 tsp ginger

Handful of basil leaves, minced

Evoo.

Add a little olive oil to a skillet and add the eggplant, salt. Saute 10 minutes or so until cooked through. Remove from heat and reserve with the pumpkin. Sprinkle ginger over the eggplant/pumpkin mixture. Add the onions and garlic to the skillet with a little more olive oil and saute until cooked- about 12 minutes, then add tomatoes, olives, capers, pumpkin seeds, and vinegar. Simmer until heated through- about 5 minutes then add the pumpkin eggplant and basil. Adjust seasonings. May serve warm or cold.

Personally, I like a drop or two of olive oil on a crusty baguette slice followed with a heap of relish and pop it in the oven 2-3 minutes to get crispy.

Enjoy:)

Comments