Eggplant and Mint Bruschetta

A very delicious way to prepare eggplant! I loved it this way, with all the vegetables roasted until tender. Martha Stewart web site.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  eggplant, cut into 1-inch cubes (1 1/2 pounds)
• 1  medium red onion, quartered lengthwise, layers separated
• 4  plum tomatoes, halved lengthwise, seeded, and slivered
• 4  tablespoons olive oil
•  coarse  salt and pepper
•  crushed red pepper flakes
• 4  slices  crusty bread, 1/4 inch thick
• 1⁄2 cup  packed fresh mint leaves, torn into large pieces
• 1  tablespoon fresh lemon juice
• 4  ounces feta cheese, crumbled

Directions

1. Preheat oven to 450ºF.
2. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
3. Season with salt and pepper; toss to combine.
4. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
5. Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
6. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
7. Transfer eggplant mixture to a medium bowl.
8. Add mint; toss with remaining tablespoon oil and lemon juice.
9. Divide eggplant mixture among bread slices, top with feta, and serve.