Pan Con Tomate (Spanish Tomato Bread)

_INGREDIENTS:

• 2 medium sized tomatoes
• 1 eggplant (optional - courgette would be another delicious addition)
• 4 slices of sourdough (or crusty bread of your choosing)
• 1 garlic clove
• Salt & pepper
• Olive Oil
• Basil for garnish (optional)

_{INSTRUCTIONS:}

1. Cut eggplant into rounds approx 1cm thick. Lay slices flat on a chopping board and sprinkle with salt to release their moisture. Set aside.
2. Rinse tomatoes then slice them in half. Using the largest holes on a grater, grate them over a shallow bowl to make tomato puree. Season the tomato puree with 2 tablespoons of olive oil and salt to taste.
3. Heat a pan or skillet to medium-high heat. While the pan warms, gently pat the eggplant rounds with a paper towel to remove the moisture that's been drawn out by the salt.
4. Once your pan or skillet is hot, cook the eggplant rounds on both sides until golden and just tender.
5. Using the same pan or skillet, oil your slices of sourdough and toast. Rub a halved garlic clove over the hot bread.
6. Spread tomato puree over each slice of bread followed by the eggplant rounds and season with extra olive oil, salt & pepper and top with fresh basil.