Eggplant with Tomatoes and Mint Bruschetta


  • 1 (14.5 ounce) can diced tomatoes
  • 1 small eggplant, peeled and diced
  • 1 small onion, finely diced
  • 2 tablespoons dried mint
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 2 loaves French bread, cut diagonally into 1-inch slices
  • 4 ounces goat cheese, crumbled


Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.

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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.

Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.

Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.

Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.