I’m still here! There’s a lot happening right now.

But Greta and I had such a fun week up at camp. She was very spoiled by all and definitely has no idea that her world is about to get rocked by a sibling. I’m hopeful she’ll be as excited about him/her as she is about her baby doll, clementines, and/or Elmo.

Here’s a quick and easy appetizer that we’ve been eating as dinner at least one night a week. This would have been perfect camp food and I’m kicking myself for not making it up there. My Aunt Pat’s bruschetta is a staple, and this would just be one variation!

Roasted Eggplant Bruschetta

1 large eggplant

6-7 Campari tomatoes

1/4 red onion, finely diced

2 cloves garlic, minced

1 tablespoon capers

1/4 cup chopped basil

olive oil

salt & pepper

feta cheese & bread, for serving

Melissa Clark has a version of this on NYT Cooking where you grill the eggplant, but often I will just do it in my oven because it’s hot AF outside and my oven is preheated for cookies all the time anyway.

Basically you stick the eggplant in at 450 until it breaks open. The steam inside eventually builds up to the point where it will burst, and that’s when you know it’s done! It usually takes 25-30 minutes. It’s probably faster on the grill if you have it up to 600-700 degrees.

While that’s happening, chop up your tomatoes. I am Campari or nothing these days- they are so delicious. Mix in the garlic, onion, capers, and basil. Drizzle with good olive oil and season with salt and pepper.

Once the eggplant has burst open, it will come right out of the skin and then you can give it a rough chop and mix it in with everything. I’ve served this hot or cold and it’s great both ways.

Drizzle your bread with olive oil and season with salt and pepper, and toast in the toaster oven (or under the broiler if you’re serving to a crowd).

Top with bruschetta mixture and crumbled feta.

The eggplant makes it feel heartier and more like a full meal than traditional bruschetta, and it’s one way to stretch your mixture if you somehow don’t have one million tomatoes kicking around this time of year.