Bruschetta with Aubergine (Eggplant) and Tomatoes

Delicious in summertime when the tomatoes are very ripe, this dish can also be served as a first course or for brunch. There is no need to salt and drain the aubergines (eggplant) as they will lose all their nice taste. Just make sure the ones you use are very fresh.

6 ripe plum tomatoes
1 handful basil leaves
6 tbsp extra virgin olive oil
2 garlic cloves, chopped
2 Japanese-style aubergines (eggplants), long and oval
6 slices coarse country bread, about 1 cm / 1/2 in thick
Salt and pepper

Peel and chop the tomatoes. Place them in a colander, sprinkle with salt and leave to drain for about 1 hour. Chop the basil and add to the tomatoes, along with 2 tbsp of the oil, the garlic and pepper to taste. Slice the aubergines lengthways, discarding the ends. Brush the slices with 2 tbsp of the oil. Preheat the grill (broiler). Place the aubergines on the grill rack for about 3 minutes each side, or until soft. Add a little salt. Meanwhile, preheat the oven to 180 °C/350 °F/Gas 4. Place the bread on a baking sheet and toast in the oven for about 5 minutes,, or until barely golden, turning them once. Brush with the rest of the oil, top with the aubergine slices and spoon over the tomatoes. Reheat in the oven for a few minutes, then serve.
Makes 6.

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