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Associated Press

Using up produce

Want to get the most out of your late summer tomatoes and eggplants? Try the simple two-step prep we use for these easy crostini.

Tangy Tomato-Eggplant Crostini

2 large yellow onions, quartered and sliced

Extra-virgin olive oil

Kosher salt

2 small eggplants, diced

1 pint cherry tomatoes, halved

Toasted, sliced French bread

Balsamic glaze, to serve

Ground black pepper

Parmesan cheese, to serve

Watercress, to serve

Heat the oven to 450 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

In a large skillet over medium heat, cook the onions with a drizzle of olive oil and a pinch of salt, stirring regularly until caramelized, 18 to 20 minutes. If the onions begin to stick, add a teaspoon or 2 of water.

Meanwhile, in a mesh strainer over the sink or a bowl, combine the eggplants and tomatoes. Sprinkle in several hefty pinches of salt, then toss lightly. Allow to sit for 15 minutes to drain excess liquid. Spread the mixture on the prepared baking sheet and drizzle with olive oil. Roast for 15 to 18 minutes, or until tender and browned.

In a large bowl, combine the eggplant, tomatoes and caramelized onions. Spoon the mixture onto slices of toasted French bread, then drizzle with balsamic glaze and sprinkle with black pepper. Top with some of the Parmesan cheese and watercress. Serve immediately. Makes 6 servings.

– Alison Ladman, Associated Press

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