Hands placing a large wooden board with bruschetta topped with tomatoes, basil, and mozzarella on a table. A person reaches for a slice.

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Eggplant Crostino

With the end of summer upon us, I wanted to honor the bounty this gorgeous season brings us by sharing my Nonna’s recipe for eggplant with you all. This is such a simple dish to put together, but the taste is truly extraordinary. You start by salting the eggplant so it releases excess moisture, then you rinse the eggplant and sauté it with garlic, olives, capers and cherry tomatoes. The strong assertive flavors all work in perfect harmony. Serve it on top of toasted bread with melted provolone cheese and bid farewell to summer for now.

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Hands placing a large wooden board with bruschetta topped with tomatoes, basil, and mozzarella on a table. A person reaches for a slice.

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