12slicesbreadCut ½ inch (1.5cm) thick. Sourdough or rustic Italian bread loaves are best.
1clovegarlicto rub on the bread after toasting it.
1tablespoonsextra virgin olive oilto drizzle on bread after toasting it.
EGGPLANT TOPPING
2tablespoons(30grams)extra virgin olive oil
3cups(450grams)cherry tomatoeshalved
2clovesgarliccrushed
¼teaspoonred pepper flakes
1large(650grams)eggplant
1cup(240grams)water
½teaspoon(3grams)salt
¼teaspoonblack pepper
15leavesbasil
MAKE THE TOPPING
Chop the tomatoes and add them to a large pan with olive oil, crushedgarlic, salt, black pepper, and red pepper flakes.
Sauté on medium-high heat for 5 minutes, then crush them with a fork.
Wash and dry the eggplant, cut off the stem, slice eggplant into 1-inchslices (2.5 cm), and then cubes. Add the eggplant to the pan along with one cup of water.Stir well, cover with a lid and gently simmer for 15 minutes, stirring occasionally.
Take the lid off and cook for 5 to 10 minutes until the sauce gets thick and all the water has gone. Add fresh basil leaves, stir, and set aside.
TOAST THE BREAD
Turn on the broiler function of your oven. Slice the bread into ½-inch (1.5 cm) thick slices.
Arrange the bread on a baking sheet, on a single layer, without overlapping, and broil in the oven until golden brown on top. There's no need to turn it around unless you want ultra-crunchy bruschetta.If you have a charcoal grill, toast your bread there. Your bruschetta will be even tastier and look nicer with charred grill marks. Alternatively, you can use a grill pan.
APPLY BRUSCHETTA TOPPING
As soon as the bread is toasted, rub with a peeled clove of garlic, and drizzle with good quality extra virgin olive oil.The warm crusty bread will help the garlic and olive oil release their aroma and get infused with it.Apply eggplant topping and sprinkle with extra fresh herbs. Alternatively, you can transfer the topping into a bowl and serve it next to the toasted bread for people to help themselves.