Technically it's not a Bruschetta, but who cares. This really old (dating back to the 15th century) appetizer from Central Italy is so easy to make. All you need is good bread, good olive oil, garlic and some imagination (or what's left in the fridge). The classic or popular version of Bruschetta is with diced tomatoes and basil. I like it with tomatoes and roast red & yellow pepper. Yellow pepper gives a nice contrasting color to the red pepper & tomatoes.
The dip (I used it as a spread) is Baked Eggplant Dip. The first time was a disaster, too much chili and too much tahini, ended up bitter, spicy and not edible.
The beauty of both these dishes is that you can make them in advance and just chill them. By roasting the vegetable in advance (while or after you roast the current dish that you are preparing) you save electricity (oh yes, you can add this to your "switch off the lights for one hour during Earth Hour" & "lets save the earth" list). Just roast the pepper and eggplant in advance and eat it when you are ready to eat. If you are throwing a party, you can prepare this a day earlier.
What I don't understand is, does rubbing garlic on warm bread add much flavor to it?
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