Roasted Eggplant Tomato Bruschetta

Grease eggplant with oil, and put on gas directly. Roast until skin burns completely, around 15–20 minutes. You can also grill the eggplant. If grilling, slice the eggplant and brush with oil. When grill is ready, grill slices until grill marks appears and slices are nicely browned, 3–4 minutes on each side.

Let eggplant cool. Peel then either cut into small pieces, finely chop, or mash. Set aside.

Take a pan and heat oil. Add minced garlic and sauté for 5 seconds, just until fragrant. Add onion and tomato. Cook 5 minutes. Add eggplant, mix well. Season with salt and red chili powder. You can also add just a pinch of sugar to balance the flavors. Simmer for 2 minutes.

Broil or toast bread with butter. Add cheese on top, followed by 1 tablesooon eggplant mixture. Serve.