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Lovely on bruschetta. I like the idea of a quick addition to eggplant. I do an eggplant Parmesan that is breaded, lightly sautéed and garnished with buffalo mozzarella and parm and baked on top of (but not smothered in)/drained chopped tomatoes. I’m thinking a dollop of this bruschetta under each slice of eggplant would be a great alternative to the tomato base.