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Bruscetta with Eggplant


Ingredients:
1 lg eggplant, in 1/2"" slices
1 sm red pepper
1 T extra virgin olive oil
2 cloves garlic, minced to a paste*
1 tsp balsamic vinegar (NOT regular vinegar)
1/4 C chopped Italian parsley
Salt and pepper, to taste
1 baguette Italian or French bread
Olive oil
Garlic clove


Directions:
Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8"" slices. Brush with olive oil and drub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.

*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it's pasty
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Recipies

We just pick the first handful of Asparagus! Check out this delicious recipe for the upcoming asparagus season!

Easy Asparagus Egg Skillet

½ pound fresh, tender asparagus spears
3 eggs, beaten
2 tablespoons butter
Salt and pepper to taste
Shredded cheese

Cut asparagus spears into 1- to 2-inch pieces, discarding tough ends. Heat butter in skillet until melted. Add asparagus pieces and stir-fry 1-2 minutes. Add a tablespoon or two of water, cover and steam for 1 minute. Remove lid and stir-fry until water evaporates. Push asparagus pieces to side of skillet and add beaten egg. Scramble eggs, gradually adding in the asparagus. Add salt and pepper to taste. Sprinkle with shredded cheese, cover, and remove from heat. After about a minute, remove lid and serve.