Ingredients

• 1 whole Italian eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped
• 1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped
• 1 small garlic clove, minced
• 1 (14-inch) baguette sliced, rubbed with garlic and toasted
• Olive oil
• Salt and pepper to taste

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Instructions

1. Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.