This is delicious! Sorry, I can't find where I got this from to give credit, where due 
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Eggplant and Roasted Red Pepper Crostini
For The Crostini:
1 loaf French bread, sliced 1" thick
extra-virgin olive oil
1 lg clove garlic, halved lengthwise
For The Eggplant and Roasted Red Pepper Topping:
1 med eggplant, unpeeled, cut into ½” slices
1 red bell pepper, quartered, cored & seeded
1 sm bulb garlic, unpeeled
4 tsp balsamic vinegar
3 T fresh oregano, chopped
kosher salt
black pepper, freshly ground
2 T olive oil + more for brushing on eggplant & drizzling garlic
Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
Preheat the oven to 450°F. Cut the tips off the garlic cloves, leaving the bulb whole. Place bulb on top a piece of aluminum foil and drizzle a little olive oil over the cloves. Seal bulb in the foil and place in the hot oven.
Meanwhile, brush the eggplant and pepper with a little olive oil and place them on a sheet tray lined with aluminum foil. After the garlic has been roasting for 10 minutes, slide the sheet into the middle of the oven and roast the vegetables, turning occasionally, for about 40 minutes. The pepper should be charred and the eggplant completely soft. (I charred the red pepper separately - out of the oven.)
Allow the vegetables to cool; then peel the skin off the pepper. Put the roasted pepper in a food processor. Coarsely chop the eggplant, and add it to the processor. Squeeze the garlic out of the skins into the processor. Add the vinegar, oregano and 2 tablespoons of olive oil; season with salt and pepper. Pulse until combined but still somewhat chunky. Spoon a tablespoon of the mixture on the garlic crostini.
Makes 4 servings.
(Eggplant and Roasted Red Pepper Crostini
For The Crostini:
1 loaf French bread, sliced 1" thick
extra-virgin olive oil
1 lg clove garlic, halved lengthwise
For The Eggplant and Roasted Red Pepper Topping:
1 med eggplant, unpeeled, cut into ½” slices
1 red bell pepper, quartered, cored & seeded
1 sm bulb garlic, unpeeled
4 tsp balsamic vinegar
3 T fresh oregano, chopped
kosher salt
black pepper, freshly ground
2 T olive oil + more for brushing on eggplant & drizzling garlic
Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
Preheat the oven to 450°F. Cut the tips off the garlic cloves, leaving the bulb whole. Place bulb on top a piece of aluminum foil and drizzle a little olive oil over the cloves. Seal bulb in the foil and place in the hot oven.
Meanwhile, brush the eggplant and pepper with a little olive oil and place them on a sheet tray lined with aluminum foil. After the garlic has been roasting for 10 minutes, slide the sheet into the middle of the oven and roast the vegetables, turning occasionally, for about 40 minutes. The pepper should be charred and the eggplant completely soft. (I charred the red pepper separately - out of the oven.)
Allow the vegetables to cool; then peel the skin off the pepper. Put the roasted pepper in a food processor. Coarsely chop the eggplant, and add it to the processor. Squeeze the garlic out of the skins into the processor. Add the vinegar, oregano and 2 tablespoons of olive oil; season with salt and pepper. Pulse until combined but still somewhat chunky. Spoon a tablespoon of the mixture on the garlic crostini.
Makes 4 servings.