makes approx. 2 dozen
one whole grain baguette, cut on a bias into 1/2-inch thick slices
approx. 6 - 8 ounces goat cheese
1 cup finely diced onion
1-2 Tbs olive oil plus more as needed for sauteing veggies
2 cups 1/2 inch diced eggplant
1 medium large ripe tomato, diced
1 clove garlic, minced
1 Tbs fresh chopped thyme
Saute 1 cup finely diced onion in a little olive oil to soften.
While you're keeping your eye on that cut about 2 cups of eggplant into 1/4 - 1/2 inch cubes and it's up to you if you want to peel it or not.
When the onion has softened up, add 2 - 3 more Tbs of olive oil and add the eggplant to that.
Stir that occasionally as the eggplant is cooking down and softening up, and add a little more oil if it needs it and, while you're keeping your eye on that, finely mince a clove of garlic, chop about 1 Tbs fresh thyme and dice 1 medium ripe tomato.
Cook the eggplant on medium heat so it can cook down and soften up without burning and, once the tomatoes, garlic and thyme are ready to go, add those, turn the heat up a bit and cook everything down to thicken up.
When you're happy with that, let it cool down to room temperature and, while that's happening, toast the sliced bread on both sides underneath the broiler.
Then top the bruschetta with a swipe of goat cheese and a spoonful of the eggplant, onion and tomato jam right on top.
Substitute 1 Tbs chopped oregano or 2 Tbs chopped basil for the thyme.