Roasted Tomato Eggplant Crostini
|Olive oil cooking spray||1 Tablespoon|
|Red onion||12 Ounce, cut into 1/2-inch-thick slices (1 Large Piece)|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Firm ripe tomatoes||1 1⁄2 Pound, cut into 1/4-inch-thick slices (Pear-Shaped, About 8 Large, Pear Shaped)|
|Eggplant||1 Pound, unpeeled, cut crosswise into 1/4 inch-thick slices (1 Medium Piece)|
|Crusty bread slice||16 (Italian Or French)|
Spray two 10- by 15-inch rimmed baking pans with cooking spray.
Arrange onion slices in a single layer in one of the pans; drizzle with vinegar.
Arrange tomato slices in same pan, overlapping slightly.
Arrange eggplant slices in a single layer in second pan.
Spray all vegetables lightly with cooking spray.
Bake in a 450° oven until eggplant is browned and very soft when pressed (about 30 minutes) and tomatoes are well browned on edges (about 50 minutes).
Transfer all vegetables to a food processor or blender; whirl until coarsely pureed.
Season to taste with salt and pepper.
Place bread in a single layer on a baking sheet.
Broil about 5 inches below heat, turning once, until golden on both sides (about 4 minutes).