Eggplant and Tomato Crostini


Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Serves: 6
Yield: 12 crostini
Kosher Designation: Pareve
Difficulty: Beginner


  • 3 tablespoons olive oil
  • 2 cups chopped eggplant, 1/2-inch dice
  • 2 cups chopped tomato, 1/2-inch dice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 12 slices baguette, toasted
  • 12 leaves fresh basil


  1. Heat oil in a large sauce pan over medium high heat. Add eggplant and cook 7 to 10 minutes or until slightly softened. Add tomato and cook for 8 to10 minutes more or until tomatoes are broken down and eggplant is softened. Stir in balsamic and capers and cook 2 minutes more. Remove from heat and stir in parsley, salt and pepper.
  2. Spoon a few tablespoons of mixture onto each slice of toasted baguette and garnish each with a basil leaf.

Jamie Geller is Chief Foodie Officer at and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at