Eggplant Bruschetta

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1 globe or 6 Asian eggplants

2 or 3 small zucchini

2 red bell peppers

1 bunch arugula

4 ounces goat cheese

1 loaf crusty sourdough

Olive oil


3/4 teaspoon Dijon mustard

3 garlic cloves, crushed

Large pinch kosher salt

3 tablespoons white wine vinegar

5 ounces extra virgin olive oil

Freshly ground pepper to taste

25 fresh basil leaves, chopped

3 sun-dried tomatoes, rehydrated and minced

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