Instructions

Peel and dice the Eggplant.

Place 2 Tablespoons of Olive Oil in a sauté pan over medium heat.

Sauté the Eggplant until tender and lightly browned. Add a little water if it begins to stick to the pan.

Cover with a lid and continue to cook for 5 more minutes.

Remove from heat to cool.

Dice up the Tomatoes into a small dice and place in a bowl.

Mince 2 Tablespoons of fresh Oregano and add to the bowl.

Combine the Eggplant to the bowl. Season with Salt and Pepper and stir. Set aside.

Cut the Bread widthwise into 1/2 wide slices.

Rub with the raw Garlic and brush generously with the Olive Oil.

Place the bread slices on a sheet pan and broil until golden brown. Turn the bread slices over and broil on the other side.

Spoon on the Tomato and Eggplant on top of the toasted Bread slices and serve.