Smoked Eggplant, Zucchini and Tomato Triple Layer Bruschetta
1 medium sized eggplant
1 medium sized zucchini
1 Large Tomato
3 cloves garlic
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 onion chopped
french bread (baguette) sliced
Salt and Pepper
Parmesan Cheese grated
Smoke (or bake) the eggplant for 2 hours at 250 degrees or until it becomes soft. Puree the eggplant with the garlic, olive oil, balsamic vinegar and onion until it becomes a chunky paste. Sautee the zucchini until it becomes soft with a little olive oil, sea salt and cracked black pepper. This will be your second layer. Thinly slice your local tomato for the top layer. Add a touch of grated Parmesan. Enjoy!
