Grilled Eggplant Bruschetta

1 large eggplant, sliced into ½-inch-thick slices

4 tablespoons olive oil, divided

Kosher salt and ground black pepper

2 medium tomatoes, seeds removed, diced

2 ribs celery, diced

1 orange or yellow bell pepper, cored and diced

3 scallions, sliced

6 cloves garlic, minced

½ cup fresh basil leaves, torn

Balsamic glaze, to serve

Baguette or pita, to serve

Heat the grill to medium. Use 2 tablespoons of the oil to brush each eggplant slice on both sides. Sprinkle the slices with salt and pepper. Grill until tender, 3-5 minutes per side.

Allow the eggplant slices to cool until easily handled, then dice.

In a large bowl, gently mix together the eggplant, tomatoes, celery, bell pepper, scallions, garlic, basil and the remaining 2 tablespoons olive oil. Season with salt and pepper. Allow to sit for at least 2 hours for best flavor. Serve on baguette or pita bread and drizzle with balsamic glaze.

Serves eight.

Nutrition values per serving: 100 calories, (7 g fat (1 g saturated), 9 g carbohydrates, 4 g fiber, 4 g sugar, 2 g protein, 0 cholesterol, 140 mg sodium.

Alison Ladman for The Associated Press