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