Cook the eggplant

• Dice the eggplant into small cubes.
• Heat olive oil in a pan over medium heat.
• Add the eggplant and cook until golden and soft, stirring occasionally.

Prepare the tomato topping

• Dice the tomatoes and add them to a bowl.
• Add the minced garlic, torn basil, salt and pepper.
• Drizzle with olive oil and mix well.

Toast the bread

• Slice the rustic bread.
• Toast the slices until golden and crisp.

Assemble and serve

• Spoon the eggplant over the toasted bread.
• Top with the tomato mixture.
• Finish with a drizzle of olive oil and serve immediately.