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Chorizo, eggplant, and breaded tomato canapés


15 minutes


17 minutes


16 pieces

Chorizo, eggplant, and breaded tomato canapés
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30 ml (2 tbsp.) olive oil
250 ml (1 cup) eggplant, diced
1 tomato, diced
1 small peach, diced
80 ml (1/3 cup) onion, chopped
60 ml (1/4 cup) red wine
30 ml (2 tbsp.) sugar
30 ml (2 tbsp.) basil, chopped
16 slices of baguette bread, lightly toasted 16 slices of chorizo, about 1 cm (1/3 in.) each


  1. Heat oil in a saucepan over medium heat, then add eggplant, tomato, peach and onion. Sauté for 2 minutes.
  2. Add wine and sugar, then simmer for 5 minutes over low heat. Add basil and let cool.
  3. Place a slice of chorizo on each piece of bread and top with chutney.
  4. Garnish with basil and serve.

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