bruschetta bulgur.

Late summer has been stirring Italian memories in me (which is ironic, considering I was actually there in the fall). But when I muse about the golden hues of August’s final days, I can’t help but associate them with the colors of Italian imagery: sunlight in piazzas, warm focaccia with rich olive oil, yellow stones of ancient bridges.

It seemed appropriate, then, to put together an Italian-inspired meal tonight. While the traditional cuisine doesn’t typically excite me, I do have a soft spot for bruschetta. Fresh tomatoes and bread, flavorful herbs and oil: the dish is a union of perfect simplicity.

With such variety of tomatoes at peak season, coupled with my Italian associations, a bruschetta inspired dish was an easy decision. I threw in eggplant just for fun.

bruschetta bulgur (serves 2)

evoo
1/2 c bulgur, uncooked
1.5 c vegetable broth
1/2 head garlic, roasted (instructions here)
1/2 medium eggplant, sliced into 1/4″ rounds
1 large tomato, cut into 1″ chunks (I used a big heirloom)
1 c cannellini beans
1/4 c fresh basil, coarsely chopped
2 T chopped kalamata olives
2 T parmesan cheese, grated

Preheat oven to 400. Toss eggplant in olive oil and roast 20 minutes. Add tomatoes; roast with eggplant 10 more minutes.

Meanwhile, cook bulgur in vegetable broth. Toss with beans and basil.

On plate, layer vegetables and garlic cloves over bulgur mixture. Garnish with olives, parmesan, and a drizzle of olive oil.

Best enjoyed on a night in, or in the company of someone who won’t mind some pungent garlic breath. The amount of garlic may be intense, but it is oh so delicious when roasted. Most definitely worth the odor.

What meals do you gravitate toward at this time of year?