Eggplant and Tomato Bruschetta

Mince the garlic and shallots and sauté in 2 tablespoons olive oil in a saucepan until the garlic has just begun to turn golden and the shallots are translucent. Do not let them burn!

Chop eggplant into ¾-inch pieces and add to the shallots and garlic mixture. Chop the tomatoes into 1-inch pieces and add to the pan.

Mix well until the eggplant has begun to soften and the tomatoes are beginning to get slightly mushy but still retain their shape. Stir in the mustard powder, salt and pepper.

Meanwhile, while the tomato/eggplant mixture is cooking, cut the bread slices in half and place in a pan with the remaining 1/2 tablespoon olive oil to toast. Remove when both sides are golden brown.

When both the toast and topping have finished, arrange the toast on the serving dish and top with the tomato/eggplant mixture. Enjoy!