Ok, I just made my own spin on this. Did not like the order of cooking. Diced and tossed my Chinese eggplant in lemon juice, salt, sugar and pepper. Sautéed onions in lemon and garlic oils, with kosher salt and sugar. Once carmelized added the eggplant and small red, orange and yellow peppers. You want to always add fresh garlic towards the end. Not in the beginning. I added fresh lemon rind, garlic and store bought lemon grass. Then added fresh lemon basil from my garden, oregano and the tomatoe paste. Along with some red wine vinager and sweet balsamic from Napa and some raisens. Toss in the green olives and or both them and Kalamati olives and some capers.. After toast your pine nuts. Then toast your bread. Top with ricotta, then bruschetta and some motzerrala, with pine nuts on top so they don't get soggy. That's my take!
Patty46 Posted: 09/15/12