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.
Preheat oven to 400°
Slice eggplant in ½ inch slices. Drizzle with a little avocado oil and balsamic vinegar and sprinkle with sea salt and black pepper. Bake for 10 minutes. Flip slices over and bake for an additional 10 minutes.
Top each eggplant slice with bruschetta mixture.
Per Serving – Calories: 185 | Fat: 13g | Protein: 2.25g | Net Carbs: 10.5g