Caponata Bruschetta

This dish is sooo delicious the picture cannot do it justice. I have made it a few times and it has always come out great.

Here we ate this for lunch. You can also serve this on more bread in smaller slices as and appetizer or at a party.

1 medium eggplant cut into 1/2'' slices
Kosher salt
1 small yellow onion cut into 1/2'' slices
1/2 cup olive oil
1 medium tomato. Chopped
15 Kalamata olives
2 tbsp finely chopped fresh basil
1 tbsp capers
2 tsp balsamic vinegar
1 tsp garlic Finley chopped
fresh ground pepper
8 slices Italian or other course country bread
4 oz fresh goat cheese

Place eggplant slices on drying rack over sink. Rub with salt and let sit for 15 minutes (this is to draw out the eggplant's bitter juices). Rinse and repeat on the other side for 15 minutes.

Grill eggplant and onion over medium heat for 10 - 12 minutes. Coarsely chop eggplant and onion. Place all ingredients in a medium bowl and mix well.

Grill the bread for 2 - 3 minutes. Divide goat cheese and spread over the bread. Spoon the caponata over the goat cheese and serve.