Bruscetta on Eggplant

a savory and satisfying appetizer by  Elaina Love at Pure Joy Planet

2 medium eggplants, peeled and sliced 1 inch thick

TOPPING

8 roma tomatoes, seeded and diced
2 cloves garlic, minced or crushed
10 black olives, pitted and diced
1 tbsp orange juice
2 tbsp olive oil
1 tsp apple cider vinegar or coconut vinegar
4 leaves of basil, minced
2 tsp minced parsley
1 tsp Himalayan crystal salt

Directions:

Place the eggplant slabs, untreated, on a dehydratorscreen (no non-stick sheet needed).  Dehydrate for 4-6 hours at 105 degrees or until crunchy. Let cool and store in an airtight container. Combine the tomatoes with the remainder of ingredients and let marinade for 1 hour. Serve on top of the dried eggplant and serve immediately.You may wish to warm the topping in the dehydrator before topping the eggplant.