How to make bruschetta with aubergines and peppers using homemade bread, recipe with tomatoes and basil flavored with oregano and marjoram.
Ingredients for 4 portions
- 1 pinch of oregano
- 1 pinch of marjoram
- 250 gr. of ripe and firm tomatoes
- 1 bunch of basil
- 1 piece of hot pepper
- 8 slices of homemade bread
- 1 clove of garlic
- 1 spring onion
- 100 gr. of aubergines
- 100 gr. of peppers
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- 4 tablespoons of extra virgin olive oil
- salt and pepper
Preparation bruschetta aubergines and peppers
Peel the garlic, removing the hardest external leaves, and wash it.
Finely chop the garlic and spring onion, tick the aubergines, wash them and divide them into cubes.
Clean the pepper from the seeds, wash it and cut it into cubes.
Wash and chop the basil.
Blanch the tomatoes in a pan with boiling water, drain them, deprive them of the skin, seeds, water and cut them into cubes.
Put in a pan 2 tablespoons of oil, garlic, spring onion, oregano, marjoram and chili pepper. Let them dry on moderate heat, stirring occasionally with a wooden spoon.
Add the pepper and cook for 10 minutes in a covered pan, adding a few tablespoons of water if it dries too much.
Add the tomatoes, a pinch of salt and continue cooking for 5-6 minutes on high heat.
In another pan, with the remaining oil, fry the aubergines for about 5 minutes, season them with salt and pepper, adding them to the mixture previously prepared, cooking everything for a further 5 minutes. When cooked, sprinkle with chopped basil.
Toast the slices of bread in the preheated oven at 180 °, then remove them from the oven and sprinkle them with the vegetable mixture prepared previously. Serve the bruscetta still hot.
