Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       thick slices  peeled eggplant -- (1/2 inch)
  2          teaspoons  bertolli extra virgin olive oil
     1/2         clove  garlic crushed through a press
     1/4           cup  jarred roasted peppers chopped -- rinsed and drained
     1/2      teaspoon  rinsed small capers
                        freshly ground black pepper to taste
                        *** CROSTINI ***
  12            slices  italian bread -- (1/2 inch thick)
  1         tablespoon  bertolli extra virgin olive oil
     1/2      teaspoon  dried rosemary thyme or oregano -- (optional)
  1              clove  garlic -- halved

Preparation:

1. Heat the oven to 425 ø F. Arrange eggplant in single layer on a non-stick coated baking sheet. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant. 2. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly. Coarsely chop the eggplant and combine with the red pepper and capers; add black pepper to taste. Serve warm or cold as a spread on Crostini. Crostini is the Italian word for toasts. Serve these plain as a snack, with a dip or a topping or tuck into a bread basket. 1. Preheat oven to 350 degrees F. Lightly brush one side of the bread with a little olive oil. Arrange on a baking sheet and sprinkle with herb or choice, if using. Bake, turning once until golden, about 25 minutes. Cool slightly. 2. Rub each slice of bread lightly with the cut side of the garlic.

Nutritional Information:

55 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 117mg Sodium