Go to content
Ingredients
100% Organic Extravirgin Olive Oil
500 g Fried Diced Eggplant
500 g Diced Tomatoes
2 Chopped Garlic Cloves
Chopped Parsley
Chopped Desalted Capers
Salt
Black Pepper
Conversion Table Below
Directions
In a bowl pour black pepper, salt and extra virgin olive oil and let stand for 15 min.
In the oven toast bread until golden then garnish with mozzarella, tomato and basil then drizzle with mixture.
Serve.

EU
Weight
US
Weight
10 g
1/2 oz
25 g
1 oz
50 g
2 oz
75 g
3 oz
110 g
4 oz
150 g
5 oz
200 g
7 oz
250 g
9 oz
450 g
1 lb
900 g
2 lb
EU
Liquid
US
Liquid
5 ml
1 tsp
15 ml
1 tbsp
60 ml
1/4 cup
80 ml
1/3 cup
120 ml
1/2 cup
240 ml
1 cup
500 ml
1/2 quart
1 lt
1 quart

Italian Food & Italian Recipes & Italian Cuisine

Recipes

Appetizers

Eggplant Bruschetta

Italy Food Magazine di Italy 039 di Carlo Norberto Rolli P.IVA - VAT 09362290968
Back to content