Bruchette by Melody

• 4 large tomatoes
• 1 garlic clove minced
• 3 tbsp (45 ml) dried basil
• 1/2 small eggplant peeled and diced to 1/4" squares
• 1/2 cup (125 ml) cooking or olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 1 loaf Italian or French bread
• salt and pepper to taste
• provolone cheese, optional

1. in small skillet add 1/8 of the oil, let warm up.
2. Add diced eggplant and minced garlic to oil.
3. Cook till lightly browned, not crispy.
4. Meanwhile, dice tomatoes fairly small.
5. Let tomatos drain in strainer for at least 10 minutes.
6. Shake tomatoes to make sure they are drained enough.
7. In large bowl, combine tomatoes and the rest of the oil.
8. Mix in basil, vinegar and some salt and pepper.
9. Add the eggplant mixture to the tomatoes and mix well.
10. Slice and toast the bread (melted provolone optional).
11. Place 2 slices of bread to each plate
12. Pour mixture over top of entire plate.

tomatoes, garlic, basil, squares, olive oil, balsamic vinegar, italian, salt, provolone cheese

Taken from online-cookbook.com/goto/cook/rpage/001054 (may not work)