Tomato Eggplant Spread & Parmesan Toasts

Makes about 45 toasts

Ingredients

• 1 baguette (about 15 in long), cut diagonally into 1/4 in thick slices
• 1/4 cup olive oil
• 1/3 cup freshly grated Parmesan
• 1/4 cup pine nuts
• 6 tablespoons olive oil
• 1 firm eggplant (about 1.25 lbs.), cut into 1/2in cubes
• 1 onion, chopped
• 2 garlic cloves, 1 chopped and mashed to a paste with 1/2 teaspoon salt and 1 minced
• Salt, to taste
• 3 ripe tomatoes, cut into 1/2 in cubes
• 1/2 cup packed fresh basil leaves, chopped
• 1/3 cup packed fresh flat-leafed parsley leaves, chopped
• 3 tablespoons lemon juice
• 1/2 teaspoon sugar

Directions

1. Preheat an oven to 325° F. On a baking sheet, arrange the bread slices in one layer and lightly brush both sides with oil.
2. Toast the slices in the middle of the oven until golden brown (10-15 minutes) and turn over.
3. Sprinkle the slices with the Parmesan and toast until golden. Transfer the toasts to a rack and cool.
4. In a large heavy skillet toast the pine nuts in 3 tablespoons of oil over moderate heat until golden and with a slotted spoon transfer to a bowl.
5. In the oil remaining, sauté the eggplant, onion, minced garlic, and salt over moderately high heat, stirring, until the eggplant begins to brown.
6. Cook the mixture, covered, over moderate heat, stirring occasionally, until the eggplant is tender, about 10 minutes, and transfer to a bowl to cool.
7. Into the eggplant mixture stir the garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Chill.
8. Bring the spread to room temperature and stir in the pine nuts.
9. Serve with the toasts.