Bruschetta With Eggplant And Peppers Recipe

• 3 Tbsp. extra-virgin extra virgin olive oil
• 1/2 med red onion thinly sliced
• 2 sm Japanese eggplants cut 1/4"-thk rounds
• 1 x red bell pepper sliced
• 1 x green bell pepper sliced
• 2 Tbsp. red wine vinegar
• 8 x basil leaves chiffonade Salt to taste Freshly-grnd black pepper to taste
• 4 lrg slices crusty Italian bread
• 2 whl garlic cloves Extra virgin olive oil as needed

Directions