Ingredients

• 1 small eggplant, 1/2" dice
• 1 sweet onion, 1/2" dice
• 1/2 C heavy cream
• 4 cl garlic, thin slice
• 2 t fresh thyme, chopped
• 1/4 C olive oil
• 1/4 C Parmigiano cheese, grated
• 1/2 baguette, 1/2" diagonal sliced

Instructions

1. Sauté the eggplant and onion until soft.
2. Bring the cream, garlic and thyme to a boil, then reduce the heat and simmer until the cream has reduced by half. Remove from heat.
3. Combine the cream mixture with the eggplant and onion, add the Parmigiano, season to taste.
4. Coat the baguette slices with olive oil, toast, then top with the cream, eggplant and onion mixture.
5. Plate and serve.

Source: source

Contributed by: Skip