Eggplant Bruschetta (Low Carb, Paleo, Gluten Free)

Bruschetta is a classic Italian appetizer, and this unique recipe for it, created by Kyndra Holley, is offered on her website “Peace, Love and Low Carb.”
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
1 large Eggplant
6 fresh Basil leaves, chopped
4 Roma tomatoes, diced
1/2 cup Artichoke hearts, quartered
1/4 cup Kalamata olives, halved
1/4 cup Capers
3 Tablespoons Avocado oil (get it here)
3 Tablespoons Balsamic vinegar
3 cloves Garlic, minced
3/4 teaspoon Onion powder
3/4 teaspoon Sea salt
1/2 teaspoon Black pepper
Directions:
1. In a large mixing bowl, combine basil, tomatoes, artichoke hearts, kalamata olives, capers, avocado oil, balsamic vinegar, garlic, onion powder, sea salt, and pepper. Cover and refrigerate 2 hours.
2. Preheat oven to 400°.
3. Slice eggplant in 1/2-inch slices. Drizzle with a little avocado oil and balsamic vinegar and sprinkle with sea salt and black pepper.
4. Bake for 10 minutes. Flip slices over and bake for an additional 10 minutes.
5. Top each eggplant slice with bruschetta mixture.