Eggplant and Tomato Cheese Crostini

Ingredients

• 1 medium eggplant
• 2 medium tomato
• 150 grams cheese (mozzarella or similar)
• 2 cloves garlic
• 3 tablespoons olive oil
• 12 pieces baguette slices
• sprigs fresh basil (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Prepare the vegetables — Dice the eggplant and tomatoes into small pieces. Mince the garlic cloves.
2. Sauté the eggplant and garlic — Heat 2 tablespoons olive oil in a pan over medium heat. Add the minced garlic and cook 1 minute until fragrant. Add the diced eggplant, sprinkle with salt and pepper, and sauté for 7-8 minutes until soft and slightly browned.
3. Add tomatoes and cook — Add the diced tomatoes to the pan and cook for another 4 minutes, stirring occasionally, until the mixture thickens slightly. Adjust seasoning if needed and remove from heat.
4. Prepare the crostini — Preheat the broiler. Place baguette slices on a baking sheet, brush lightly with the remaining olive oil, and broil for 1-2 minutes until golden and crispy.
5. Assemble and broil with cheese — Spoon the eggplant and tomato mixture onto each crostini slice. Top evenly with slices or shreds of cheese. Return to the broiler and cook for 2-3 minutes until the cheese melts and bubbles.
6. Serve garnished — Remove from the oven, garnish with fresh basil sprigs if desired, and serve warm.