Eggplant Caponata with Tomato Bruschetta

Make the most of fresh summer ingredients with this tasty Mediterranean-inspired appetizer.

1 medium eggplant, diced
salt
olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 C. Tait Farm Tomato Bruschetta
1/4 C. chopped fresh basil
1/4 C. pine nuts
rustic bread, toasted or grilled
fresh mozzarella cheese, sliced (optional)

Toss the eggplant with 2 Tbs. salt and set in a colander to drain for 30 minutes. Rinse thoroughly and pat dry. Heat 2 Tbs. of olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until soft, about 3-5 minutes. Remove and set aside. If necessary, add a little more oil to the skillet. Add the eggplant in a single layer. Let it brown on one side. Flip to the other side and continue to cook until the eggplant starts to get soft. Add the reserved onions and garlic along with the Tomato Bruschetta. Cook until the mixture becomes really soft, about 8-10 minutes more. Remove from heat; season to taste, adding more Tomato Bruschetta if desired. Top with fresh basil and pine nuts. Serve warm with toasted bread or on baguette slices topped with fresh mozzarella cheese.