Eggplant Bruschetta

Heat about 1/4 inch oil over medium-high heat in a heavy skillet.

Chop the onion roughly. Peel and dice the eggplant into 1/4 inch cubes.

Fry the onion until just starting to brown at the edges, then add eggplant and toss well. Fry, stirring occasionally, for about 10 minutes, or until eggplant is soft.

While the eggplant is cooking, roughly chop the chard, and when eggplant is soft, add the chard to the pan and cook until wilted, stirring occasionally.

Salt and pepper to taste, remove from heat, and set aside.

Slice bread (4 slices Italian or 8 slices thin French baguette) and toast until golden browned. Set aside.

For the pesto, place basil, Parmesan, pine nuts, and garlic clove in a blender or food processor. Pulse, drizzling in olive oil until combined well (do not liquefy!).

Assemble the bruschetta by spreading a generous amount of pesto on a toast slice, then topping with eggplant mixture.

Garnish with basil, and enjoy!