Serving Size : 4
6 tablespoons Virgin olive oil
1 medium Red onion, chopped 1/4″ dice
2 Garlic cloves, thinly sliced
4 medium Eggplant, long, thin, halved lengthwise, cut 1/4 half-moons
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup Finely-chopped Italian parsley
8 slices Peasant bread
Preheat grill or barbecue. In a 10-inch to 12-inch saute pan, heat oil until smoking. Add onions and cook until lightly browned or softened. Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring regularly until golden-brown and soft, resembling mushrooms. Remove from heat and season with salt and pepper and allow to cool. Add parsley and mix well. Grill bread on grill or barbecue. Divide eggplant mixture over bread and serve.
Per serving (excluding unknown items): 196 Calories; 20g Fat (91% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium