Crostini with Eggplant (Crostini con Melanzane)
Instructions
Toast the bread slices on both sides.
Cook the eggplant in the oven until they're tender, peel cut into small pieces, put them in a bowl along with the capers and chopped basil, olive oil, a pinch of oregano, salt and pepper.
Rub the garlic on the bread slices, drizzle with a little olive oil, put the mixture prepared and served.
Grilled toast buy a particular fragrance, however the oven at home or a cast iron plate giving the same a good result.
You can also use frozen already grilled eggplant.
