by Caitlin Saniga
- 4 slices bread (I used thin-sliced multigrain.)
- 1/4 cup olive oil, plus more for brushing
- 1 clove garlic, smashed
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- salt and pepper
- 10 ounces eggplant, chopped into 1/2 inch dice
- 1 medium heirloom tomato, chopped into 1/2-inch dice
Lightly brush one side of each slice of bread with olive oil. Rub the smashed garlic clove over the oil. Toast bread until it is golden brown.
Heat a medium pan over medium heat, and pour in the olive oil. Add the garlic and scoot it around the pan until it’s fragrant, 10-15 seconds. Add the pine nuts and cook 1 minute longer. Add the eggplant and stir to coat in olive oil. Add more if the pan becomes dry. Cook until eggplant is just soft, but not yet mushy, about 5 minutes. Add the tomato and cook until heated through, about 1 minute.
Divide the vegetable mixture among the slices of bread, and serve warm.
Makes 2 servings.