Crostini Mezzaluna
Grrrrrgh!
Course : Side Dishes
From: HungryMonster.com
Serves: 16
 

Ingredients:

1 piece bay leaf
4 piece peppercorns
2 cups red wine vinegar
1 clove garlic -- peeled
1/2 teaspoon salt
1 cup eggplant
3/4 cup pitted black olives -- (gaeta)
3 tablespoons extra-virgin olive oil
16 slices italian bread
 

Preparation:

Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels . Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minute

 

Nutritional Information:

66 Calories (kcal); 1g Total Fat; (17% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 239mg Sodium