Eggplant crostini

Ingredients for 2 servings:

• 6 slices of white bread or ciabatta, approx. 5 x 10 cm
• 1 m.-large eggplant(s)
• 1 onion(s)
• 6 tbsp extra virgin olive oil, cold squeezed
• 6 slice(s) of pancetta or bacon or smoked pork belly
• 1 large tomato(s)
• Salt
• 6 leaves of fresh basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Eggplant tart with crispy bacon. A starter from Tuscany.

Brown 6 slices of white bread in a toaster or oven until crispy. Peel the eggplant and cut into 1 cm cubes. Finely dice the onion and peel and slice the tomato. Add 6 tablespoons of olive oil to a pan and fry the 6 slices of bacon until crispy. Remove and place on the slices of white bread. Sauté the eggplant cubes and sliced ​​onion over medium heat with the pan covered for 10 minutes. Stir occasionally. When the mixture begins to become translucent, add the tomato pieces and basil leaves and season with salt. Sauté for about another 5 minutes. If the mixture is too soupy, continue cooking uncovered. Either spread it on the slices of white bread and serve it as an antipasto, starter, or main course. Or serve the white bread and vegetables separately. Pass a spoonful so everyone can spread some of the vegetable mixture on the bread as desired.